Veggie Lovers' Baked Ziti

Baked pasta dish featuring summer squash, spinach, and mozzarella cheese in a tomato-Alfredo sauce

PREP TIME 20 minutes

COOK TIME 30 minutes

8 servings (1-1/4 cups each)

3	Cup shredded part-skim mozzarella cheese (3 cups = 12 oz)
1	can (26 oz ea) Hunt's® Chunky Vegetable Spaghetti Sauce
3	*serving PAM® Original No-Stick Cooking Spray
12	Ounce dry ziti pasta, uncooked (12 oz = 5 cups)
2	Tablespoon Pure Wesson® Vegetable Oil
1/4	Teaspoon salt
1	container (15 oz ea) refrigerated Alfredo sauce
1/4	Teaspoon ground black pepper
1	pkg (10 oz ea) frozen chopped spinach, thawed, squeezed dry
3	medium yellow summer squash, cut into 1/4-inch slices

Preheat oven to 425°F. Spray 13x9-inch baking dish with cooking spray; set aside. Cook pasta according to package directions.
Heat oil in large skillet over medium-high heat while pasta is cooking. Add squash, salt and pepper. Cook 5 minutes, or until squash is crisp-tender and starting to brown, stirring frequently. Add spinach; cook 2 minutes, or until liquid evaporates, stirring frequently. Stir in spaghetti sauce and Alfredo sauce; cook 1 minute, or until heated through, stirring occasionally.
Drain pasta. Add to sauce along with half of the cheese; mix lightly. Spoon into prepared dish; top with the remaining cheese.
Bake 10 minutes, or until cheese is melted and mixture is heated through.

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Veggie Lovers' Baked Ziti