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Baked Zucchini Mostaccioli

Try this twist on a traditional pasta bake and go vegetarian!

Prep
Cook
Serves 6people
Ingredients
8
oz mostaccioli noodles
3 1/2
cups (28 oz) crushed tomatoes, (use low-sodium variety, if possible)
1
tbsp Italian seasoning
2
tsp dried onion flakes
1
tsp sugar
1
medium zucchini, grated (about 1 cup)
1
cup part-skim ricotta cheese
1
cup mozzarella cheese, shredded and divided
1/2
cup plus 1 tablespoon Parmesan cheese
1
egg, lightly beaten
salt and pepper to taste
2
fresh basil leaves, finely chopped
cooking spray
Directions
1.
Cook the pasta according to package directions; drain and set aside.
2.
Preheat oven to 400 degrees.
3.
In a medium bowl, combine tomatoes, Italian seasoning, dried onions and sugar. Heat for 3 minutes in microwave to blend flavors.
4.
In another bowl, mix together zucchini, ricotta, ½ cup mozzarella, ½ cup Parmesan and the egg. Season with salt and pepper.
5.
Coat a 9-by-13-inch casserole dish with cooking spray and spread half of tomato sauce mixture on the bottom. Layer mostaccioli, ricotta mixture and remaining sauce. Sprinkle with the remaining ½ cup mozzarella and 1 tablespoon Parmesan cheese.
6.
Bake until top is brown and sauce is bubbling. Sprinkle fresh basil leaves over top.

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