1/2 (16 oz.) pkg. ziti or lg. shell macaroni
2 med. zucchini (about 8 oz. each)
2 tbsp. butter
2 tbsp. all purpose flour
2 c. milk
1 (15 1/2 oz.) jar meat flavor spaghetti sauce
1 (8 oz.) pkg. Mozzarella cheese, shredded
1/2 tsp. oregano leaves

1. In 6-quart saucepot, prepare macaroni as label directs; drain. Return macaroni to saucepot.

2. Meanwhile, cut each zucchini lengthwise in half; then cut each half into 1/4" thick slices. In 2 quart saucepan over medium heat, in hot butter, cook zucchini until tender and lightly browned, stirring occasionally. With slotted spoon, remove to small bowl.

3. Into drippings remaining in saucepan, stir flour until blended. Gradually stir in milk; cook, stirring constantly, until mixture is thickened and smooth.

4. Preheat oven to 375 degrees. Into saucepot with macaroni, stir spaghetti sauce, Mozzarella cheese, oregano, zucchini and milk mixture; toss to mix well. Spoon into shallow 2 1/2 quart casserole. Bake, uncovered 30 minutes or until hot and bubbly. 6 main dish servings, 410 calories per serving. May be frozen.