Baked Zucchini Mostaccioli

By á-159599

Ingredients

• 8 oz. mostaccioli noodles
• 3-1/2 c. (28 oz) crushed tomatoes
• 1 T. Italian seasoning
• 2 tsp. dried onion flakes
• 1 tsp. sugar
• 1 med. zucchini, grated (about 1 cup)
• 1 c. part-skim ricotta cheese
• 1 c. shredded mozzarella cheese, divided
• 1/2 c. plus 1 T. Parmesan cheese
• 1 egg, slightly beaten
• Sale and Pepper
• 2 fresh basil leaves, finely chopped

Preparation

Step 1

Cook pasta according to package directions; drain and set aside. Preheat oven to 400 degrees.

In a medium bowl, combine tomatoes, Italian seasoning, dried onions and sugar. Heat for 3 minutes in microwave to blend flavors.

In another bowl, mix together zucchini, ricotta, 1/2 c. mozzarella, 1/2 c. Parmesan and egg. Season with salt and pepper.

Coat a 9x13 casserole dish with cooking spray and spread half of tomato sauce mixture on the bottom. Layer mostaccioli, ricotta and remaining sauce. Sprinkle with remaining 1/2 c. mozzarella and 1 T. Paremsan. Bake until top is brown and sauce is bubbling - about 35-40 minutes. Sprinkle with fresh basil on top.