1 large zucchini, halved lengthwise and thinly sliced
8 oz. button or baby bella mushrooms, sliced
8 oz. whole wheat pasta (penne and rotini work well), cooked al dente according to package
1 large jar marinara sauce (about 24 ounces)
1-15 oz. container of fat-free ricotta cheese
salt and pepper to taste
1 c. reduced-fat Italian blend cheese (or mozzarella)
1 tbsp. chopped parsley (optional)
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray or oil mister.
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add zucchini and mushrooms and cook until softened and liquid has boiled off, about 7 minutes more. Remove from heat.
Add pasta, marinara sauce, ricotta, salt, and pepper to skillet with vegetables. Stir until well combined.
Pour pasta mixture into baking dish. Top with cheese. Bake for 30 minutes. Sprinkle with parsley before serving, if desired.