"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pronto Pasta Bake Recipe

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This recipe for Pronto Pasta Bake, by , is from The Stults Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Stults
Added: Thursday, November 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
12 ounces rotini pasta; cooked
2 medium zucchini; coarsely chopped
2 garlic cloves; pressed
1 (48-oz.) jar spaghetti sauce
1 teaspoon dried basil leaves
1/2 cup fresh Parmesan cheese; grated
2 cups shredded mozzarella cheese

Directions:
Directions:
Preheat oven to 375 degrees. Cook pasta according to package directions; drain. Mix zucchini, garlic, spaghetti sauce and basil together in a bowl. In a 9x13 baker, layer one third of the spaghetti sauce mixture, half of the pasta, one third the spaghetti sauce mixture and half of each of the cheeses. Repeat layers with the remaining pasta, sauce and cheeses; cover with aluminum foil. Bake for 45 minutes. Uncover; continue to bake for 5 more minutes. Serve with garlic bread, if desired.

Number Of Servings:
Number Of Servings:
8

 

 

 

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