The Pampered Chef Pronto Pasta Bake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 7-8
• 12 ounces rotini pasta, uncooked
• 2 medium zucchini, coarsely chopped (about 2 cups)
• 2 garlic cloves, pressed
• 48 ounces spaghetti sauce
• 1 teaspoon dried basil leaves
• 1/2 cup fresh parmesan cheese, grated
• 2 cups mozzarella cheese

Recipe

• preheat oven to 375.
• cook pasta according to the package directions and drain.
• chop zucchini with food chopper.
• using garlic press, press garlic into classic 2-qt batter bowl.
• add zucchini, spaghetti sauce, and basil.
• grate parmesan cheese with deluxe cheese grater.
• in a 9x13" baker, layer one-third of the spaghetti sauce mixture, half of the pasta, one-third of the spaghetti sauce mixture and half of each of the cheeses.
• repeat layers with the remaining pasta, sauce, and cheeses and cover with aluminum foil.
• bake 45 minutes.
• uncover, continue baking 5 minutes.
• serve with roasted garlic bread, if desired.
• cook's tips: casserole may be prepared ahead, covered and refrigerated overnight. bake as directed except increase the covered baking time to 1 hour.
• for a 6-serving recipe, reduce rotini to 8 ounces, zucchini to 1 1/3 cups, garlic to 1 clove, spaghetti sauce to 28 oz, basil to 3/4 tsp, grated parmesan cheese to 1/4 cup and mozzarella cheese to 1 cup. assemble casserole as directed. place in 9" square baker. bake, covered, 30 minutes. uncover and continue baking 5 minutes.