4 cups hot cooked penne pasta
2 cups shredded Mozzarella cheese
2 cups packed chopped fresh spinach
cup coarsely shredded zucchini
½ cups ricotta cheese
¼ cup shredded Parmesan cheese
2 tbsp. chopped parsley
2 large cloves garlic, minced
½ tsp. dried basil, crushed
jar (32 oz.) tomato basil pasta sauce
In large bowl, combine pasta and cup Mozzarella cheese; add remaining ingredients,
except reserved cheese. Stir to blend well.
Spoon into 2-quart baking dish. Top with reserved cup Mozzarella cheese. Cover with
nonstick aluminum foil.
Bake in preheated oven at 375°F for 30 minutes. Uncover and bake 20 minutes longer
or until hot and bubbling and cheese is golden.
Remove from oven and let rest at least 5 minutes before serving.
Makes about 8 servings.