Pronto Pasta Bake

A quick and easy alternative to basic lasagna, this layered pasta dish will soon become a family favorite. It features rotini pasta, ready-made spaghetti sauce, fresh chopped zucchini and two kinds of cheese.


  • 12 ounces rotini pasta, uncooked
  • 2   medium zucchini, coarsely chopped (about 2 cups)
  • 2   garlic cloves, pressed
  • 1 jar (48 ounces) spaghetti sauce
  • 1 teaspoon dried basil leaves
  • 2 ounces (1/2 cup) fresh Parmesan cheese, grated
  • 2 cups (8 ounces) shredded mozzarella cheese


  1. Preheat oven to 375°F. Cook pasta according to package directions; drain. Chop zucchini with Food Chopper. Using Garlic Press, press garlic into Classic Batter Bowl. Add zucchini, spaghetti sauce and basil. Grate Parmesan cheese with Rotary Grater. In Rectangular Baker, layer one-third of the spaghetti sauce mixture, half of the pasta, one-third of 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 45 minutes. Uncover; continue baking 5 minutes. Serve with toasted garlic bread, if desired.


  • 8  servings

Nutrients per serving:

Approximately 470 calories and 10 grams of fat per serving

Cook's Tips:

Casserole may be prepared ahead, covered and refrigerated overnight. Bake as directed except increase the covered baking time to 1 hour.

For a 6-serving recipe, reduce rotini to 8 ounces, zucchini to 1 1/3 cups, garlic to 1 clove, spaghetti sauce to 1 28-ounce jar, basil to 3/4 teaspoon, grated Parmesan cheese to 1/4 cup and mozzarella cheese to 1 cup. Assemble casserole as directed. Place in Square Baker. Bake, covered, 30 minutes. Uncover; continue baking 5 minutes.

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