Whole Wheat Pasta And Zucchini Bake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 large zucchini
• 1 lb whole wheat rotini
• 2 cups mozzarella cheese, shredded
• 2 cups italian cheese blend, shredded
• 1 cup pecorino romano cheese, grated
• 1/2 cup extra virgin olive oil
• 2 egg whites
• 2 cups italian seasoned breadcrumbs
• 16 ounces pasta sauce (i use sweet tomato basil)

Recipe

• 1 slice zucchini into 1/2 inch thick circles.
• 2 heat olive oil in a skillet
• 3 gently beat egg whites, and take zucchini slices and coat both sides of them.
• 4 dip zucchini slices in italian bread crumbs, and then place in heated oil. let both sides turn golden brown. if you want, you can place cooked zucchini on a paper towl to soak up extra oil.
• 5 cook rotini according to package, and let drain.
• 6 mix the three cheeses together.
• 7 in a greased 6x6 bakinf dish place a layer of zucchini slices, then layer 1/3 cup of pasta sauce, and layer some of the cheese.
• 8 place your drained rotini on top of the zuccini, sauce, and cheese layer, and another 1/3 cup of pasta sauce, then add more cheese.
• 9 place the rest of the zucchini, pasta sauce, and cheese.
• 10 cover with tin foil.
• 11 bake in oven at 350 degrees for 25 minutes.
• 12 remove tin foil and let bake for another 5 minutes or until the cheese turns golden.