| 1 box | Piccolini Mini Ziti |
| 1 jar | BARILLA Tomato and Basil Sauce |
| 2 tablespoons | extra virgin olive oil |
| 1 pound | zucchini, diced small |
| to taste | salt |
| 2 cups | ricotta cheese |
| 2 cups | Fontina cheese, shredded |
| 1 cup | Parmigiano cheese, grated |
BRING a large pot of water to a boil.
SAUTÉ zucchini with olive oil in a medium skillet for 3 minutes. Season with salt.
ADD sauce and simmer 2 minutes. Stir in ricotta cheese.
Meanwhile COOK Piccolini Mini Ziti half of the recommended cooking time, drain and toss with the sauce.
STIR in the Parmigiano cheese and half of the Fontina cheese. Place mixture in a greased 13 x 9 baking pan.
BAKE at 375 F for 20 minutes.
ADD the remaining Fontina cheese and allow cheese to melt for 5 additional minutes in the oven. Allow to rest for 5 minutes before serving.