• 4 cups hot cooked penne pasta
• 2 cups shredded Mozzarella cheese
• 2 cups packed chopped fresh spinach
• 1 cup coarsely shredded zucchini
• 1 ½ cups ricotta cheese
• ¼ cup shredded Parmesan cheese
• 2 tbsp. chopped parsley
• 2 large cloves garlic, minced
• ½ tsp. dried basil, crushed
• 1 jar (32 oz.) tomato basil pasta sauce

In large bowl, combine pasta and 1 cup Mozzarella cheese; add remaining ingredients, except reserved cheese. Stir to blend well. Spoon into 2-quart baking dish. Top with reserved 1 cup Mozzarella cheese. Cover with nonstick aluminum foil. Bake in preheated oven at 375°F for 30 minutes. Uncover and bake 20 minutes longer or until hot and bubbling and cheese is golden. Remove from oven and let rest at least 5 minutes before serving.

Makes about 8 servings.