Cook pasta in boiling salted water for 1-2 minutes less than the
package directions say (so it's still quite firm and little
undercooked).
Drain and return to the pan.
Toss with about 2/3 of the can of spaghetti sauce.
Set aside to cool.
Meanwhile, mix together ricotta, cottage cheese, parmesan and
pepper.
Stir til smooth.
Set aside.
Next, saute the zucchini, onion, and garlic in the olive oil.
Add oregano, basil, salt and water.
Cook until water has evaporated and zucchini is tender-crisp.
Make sure the onion doesn't burn.
Set aside.
Assemble as follows in a 2 quart casserole dish that you've sprayed
with Pam.
First, put in about 1/2 of the cooled pasta, pat down with the back
of your spoon.
Then spread out the ricotta cheese mixture.
Next, make a layer with the zucchini mixture.
Again, pat with the back of your spoon so the zucchini nestles into
the ricotta.
Sprinkle with about 1/2 of the reduced fat mozzarella.
Then put in the rest of the pasta.
Pour the remaining sauce over the top.
Sprinkle the top with remaining mozzarella.
bake at 350 for about 35 minutes.
Let cool slightly before serving.
Serving
Suggestions
1 serving=365 calories
Originally Submitted
2/4/2015
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