| 1 box | BARILLA Whole Grain Rotini |
| 1 jar | BARILLA Marinara Sauce |
| 4 tablespoons | extra virgin olive oil |
| 2 cloves | garlic, chopped |
| 6 medium (7 Cups) | zucchini, diced |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1 container (16 ounces) | fresh ricotta cheese |
| 1 each | egg |
| 1 cup | Parmigiano cheese, grated |
| 5 leaves | fresh basil, julienne |
PREHEAT the oven to 375 F.
ADD oil to a large skillet pan over medium-high heat and heat through, about 2 minutes.
ADD the garlic and sauté for 1 minute.
ADD the diced zucchini, and continue to sauté for 3 minutes; season with salt and pepper.
ADD the Barilla Marinara Sauce and bring to a simmer, about 2 minutes.
Meanwhile COOK Barilla Whole Grain Rotini half the recommended cooking time, strain and toss with the sauce and vegetable mixture.
COMBINE the ricotta, basil, and egg, in a separate bowl and mix well. Once combined add the ricotta mixture to the pasta and sauce mixture, mix thoroughly and place in a greased 13x9 baking dish. Top with Parmigiano cheese.
BAKE for 45 minutes. Remove from the oven and allow to rest 10 minutes before serving.