| 1 box | BARILLA Spaghetti Rigati |
| 1-1/2 cups | BARILLA Italian Baking Sauce |
| 1/2 pound | bacon |
| 3 cups (2 whole) | medium zucchini, cut into 1/4-inch slices |
| 1/2 cup | freshly grated Parmigiano cheese |
| 1/4 teaspoon | crushed red pepper flakes, optional |
SAUTE bacon in large skillet over medium-high heat until crisp; remove to paper towel-lined plate. Drain grease reserving 4 tablespoons drippings. Add drippings back to skillet.
SAUTE zucchini in drippings until tender, about 2 to 3 minutes.
CRUMBLE bacon into skillet. Add Italian Cheese Sauce and stir until heated. Stir in cheese and red pepper flakes.
COOK Spaghetti Rigati according to package directions; drain and return to pot.
POUR sauce mixture in hot Spaghetti Rigati; toss. Transfer to serving platter.
Substitute pancetta for bacon.