Pronto Pasta Bake


This casserole can be prepared ahead, covered and refrigerated overnight. Bake as directed except increase the covered baking time to 1 hour.

12 ounces rotini pasta, uncooked

2 medium zucchini, coarsely chopped (about 2 cups)

2 garlic cloves, pressed

1 jar (48 ounces) spaghetti sauce

1 t. dried basil leaves

2 ounces (1/2 cup) fresh parmesan cheese, grated

2 cups (8 ounces) shredded mozzarella cheese

Preheat oven to 375.

Cook Pasta according to package directions, drain.

Chop zucchini, press garlic, and mix together with spaghetti sauce and basil.

Grate the parmesan cheese.

In a 9X13 pan, 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; cover with aluminum foil.

Bake 45 minutes, uncover and continue baking 5 minutes.

One Response to “Pronto Pasta Bake”

  1. Heather G Says:

    This sounds really yummy! I’m definitely going to have to try it after the holidays. 🙂

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