| 1 box | BARILLA Piccolini® Mini Penne |
| 1 jar | BARILLA® Marinara |
| 2 tablespoons | olive oil |
| 1 small | zucchini, diced |
| 2 cups | Ricotta cheese |
| 1 pound | Fontina cheese, shredded |
| 1 cup | Parmesan cheese, grated |
| to taste | salt |
BRING a large pot of salted water to a boil.
PREHEAT oven to 375 degrees.
COOK Piccolini® Mini Penne half of the recommended cooking time on the package.
SAUTE zucchini in olive oil for 3 minutes in a large skillet.
ADD the Marinara sauce to the skillet and bring to a simmer.
ADD the Ricotta, Parmesan and half of the Fontina cheese, then mix well.
DRAIN the Piccolini® Mini Penne and mix with the sauce. Grease a 9x13 pan, and pour in the cooked pasta and sauce mixture.
TOP with the remaining cheese and bake for 5 minutes.