| 1 box | BARILLA Mostaccioli |
| 1 jar | BARILLA Three Cheese Sauce |
| 1 medium (1/2 pound) | zucchini |
| 1 medium (12 ounces) | eggplant |
| to taste | salt |
| 2 heads (6 ounces) | endive |
| 4 tablespoons, divided | extra virgin olive oil |
| 1 tablespoon | fresh oregano, chopped |
SLICE zucchini and eggplant lengthwise into 1/2 inch thick sdlices. Season lightly with salt and place in colander to drain for 1 hour.
BRING a large pot and another small pot of water to a boil.
CUT end off endive and seaparate the leaves. Blanch endive, by submerging in small pot of boiling water for 1 minute, then immediately immerse in cold, iced water to stop the cooking process.
BRUSH vegetables with olive oil. Grill on high heat until tender. When cooled, chop vegetables and set aside.
COMBINE Italian Cheese Sauce with vegetables in a large skillet. Heat thoroughly and set aside.
COOK pasta according to package directions. Drain and add to sauce; toss gently.
TRANSFER to a serving platter or bowl. Sprinkle with chopped oregano and drizzle with additional olive oil.