Pronto Pasta Bake Recipe
Ingredients
| Rotini pasta | 12 Ounce, uncooked | |
| Zucchini | 2 Medium | |
| Garlic | 2 Clove (5gm), pressed | |
| 1 jar (48 ounces) spaghetti sauce | ||
| Dried basil leaves | 1 Teaspoon | |
| Parmesan cheese | 2 Ounce, grated | |
| Shredded mozzarella cheese | 2 Cup (16 tbs) | |
| Toasted garlic bread to serve | ||
Directions
GETTING READY
1. Preheat oven to 375°F.
MAKING
2. Boil the pasta in salted water until cooked al dente.
3. Drain in a colander.
4. In a mixing bow, combine zucchini, garlic, spaghetti sauce and basil.
5. In baking dish or casserole, spread 1/3rd spaghetti sauce on the bottom
6. Layer half the pasta, 1/3rd spaghetti sauce mixture and half of the cheeses.
7. Repeat layering.
8. Cover dish with foil or lid. .
9. Place in the preheated oven and bake for 45 minutes.
10. Uncover dish during last 5 minutes of baking
SERVING
11. Dish out into 2 deep dish pasta plates.
12. Garnish with a little grated cheese if you want.
13. Serve with toasted garlic bread, if desired.
1. Preheat oven to 375°F.
MAKING
2. Boil the pasta in salted water until cooked al dente.
3. Drain in a colander.
4. In a mixing bow, combine zucchini, garlic, spaghetti sauce and basil.
5. In baking dish or casserole, spread 1/3rd spaghetti sauce on the bottom
6. Layer half the pasta, 1/3rd spaghetti sauce mixture and half of the cheeses.
7. Repeat layering.
8. Cover dish with foil or lid. .
9. Place in the preheated oven and bake for 45 minutes.
10. Uncover dish during last 5 minutes of baking
SERVING
11. Dish out into 2 deep dish pasta plates.
12. Garnish with a little grated cheese if you want.
13. Serve with toasted garlic bread, if desired.
Chef
