This recipe for Baked Zucchini Mostaccioli works well for those summer evenings when a healthy dinner has to happen in a hurry. It’s a twist on the typical pasta bake with extra nutrition from zucchini and ricotta cheese. Make it in the morning and pop it in the oven while you set the table and make a salad.

Baked Zucchini Mostaccioli
8 ounces mostaccioli noodles
1 (28 ounce) can crushed tomatoes, low sodium
1 tablespoon Italian seasoning
2 teaspoons dried onion
1 teaspoon sugar
1 medium zucchini, grated (about 1 cup)
1 cup part-skim ricotta cheese
1 cup shredded mozzarella cheese, divided
½ cup plus 1 tablespoon Parmesan cheese
1 egg, lightly beaten
salt and pepper to taste
2 fresh basil leaves, chopped fine
cooking spray

Cook pasta according to package directions; drain and set aside. Preheat oven to 400 degrees.
In a medium bowl, combine tomatoes, Italian seasoning, dried onions and sugar. Heat for 3 minutes in microwave to blend flavors. In another bowl, mix together zucchini, ricotta, ½ cup mozzarella, ½ cup Parmesan and egg. Season with salt and pepper.
Coat a 9-by-13-inch casserole dish with cooking spray and spread half of tomato sauce mixture on bottom. Layer mostaccioli, ricotta mixture and remaining sauce. Sprinkle with remaining ½ cup mozzarella and 1 tablespoon Parmesan cheese. Bake until top is brown and sauce is bubbling – about 35 to 40 minutes. Sprinkle fresh basil leaves over top. Se