1large zucchinihalved lengthwise and thinly sliced
8ozbutton or baby bella mushroomssliced
8ozwhole wheat pastapenne and rotini work well, cooked al dente according to package
1large jar marinara sauceabout 24 oz
115 oz container of fat-free ricotta cheese
salt and pepperto taste
1cupreduced-fat Italian blend cheeseor mozzarella
Preheat oven to 350°F. 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.