1 lb penne pasta, cooked al dente
4-6 small zucchini, diced & lightly steamed
1 1/2 bottles tomato basil pasta sauce (or about 3 cups)
1 lb mozzarella, shredded
1 large tub ricotta cheese
Mix ricotta and half sauce until smooth. Add pasta, zucchini and mozzarella and spread in large casserole dish. Top with remaining pasta sauce and Parmesan cheese. Bake at 350 for 20-30 minutes or until heated through.
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