Veggie Baked Ziti

Makes 8 servings

Ingredients:

nonstick cooking spray
12 ounces dry ziti pasta
1 tablespoon vegetable oil
3 medium yellow summer squash, cut into 1/4 inch slices
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (10 ounce) package frozen, chopped spinach, thawed, squeezed dry
1 (26 ounce) can Chunky Vegetable Pasta Sauce
1 (10 ounce) refrigerated Alfredo sauce
 2 cups shredded part-skim mozzarella cheese, divided.

Directions:

1.  Preheat oven to 425 degrees F.

2.  Spray 13x9 inch baking dish with cooking spray.  Cook pasta according to package directions, omitting salt.

3.  Heat oil in large skillet over medium-high heat while pasta is cooking.  Add squash, salt and pepper.  Cook for 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 pasta sauce and Alfredo sauce; cook 1 minute or until hot, stirring occasionally.

4.  Drain pasta.  Add sauce along with half of the cheese; mix lightly.  Spoon into prepared dish and top with remaining cheese.

5.  Bake 10 minutes or until cheese is melted.