1 box whole grain or whole wheat rotini pasta
1 small Jar marinara sauce
4 tbsp. olive oil
2 minced garlic cloves
6 medium zucchini, diced
salt and pepper, to taste
1 (16 oz container) 2% fat ricotta cheese
1 egg
1 cup grated Parmesan cheese
2 tbsp. fresh basil, chopped

Preheat oven to 375°F. Add oil to a large skillet over medium-high heat. Add garlic and zucchini, sauté 3 minutes. Season with salt and pepper. Add marinara sauce, bring to simmer, for about 2-4 minutes. Cook pasta as directed, drain, toss with veggies and sauce.

In a bowl, combine the ricotta, basil and egg, mix well. Once mixed, combine the ricotta mix to the pasta and sauce, mix thoroughly and place in a 13 x 9-inch casserole dish that has been sprayed lightly with cooking spray.

Top with Parmesan cheese. Bake for 45 minutes. Remove from oven and allow to rest for 10 minutes.

Submitted by: Sherry Monfils