- Nonstick cooking spray
- 12 ounces dry ziti pasta, uncooked
- 1 tablespoon vegetable oil
- 3 medium yellow summer squash, cut into 1/4-inch slices
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
- 1 (26 ounce) can Hunt's® Chunky Vegetable Pasta Sauce
- 1 (10 ounce) container refrigerated Alfredo Sauce
- 2 cups shredded part-skim mozzarella cheese, divided
- Preheat oven to 425 degrees F. Spray 13×9-inch baking dish with cooking spray; set aside. Cook pasta according to package directions, omitting salt.
- Heat oil in large skillet over medium-high heat while pasta is cooking. Add squash, salt and pepper. Cook 5 minutes or until squash is crisp-tender and starting to brown, stirring frequently. Add spinach; cook 2 minutes or until liquid evaporates, stirring frequently. Stir in pasta sauce and Alfredo sauce; cook 1 minute or until hot, stirring occasionally.
- Drain pasta. Add to sauce along with half of the cheese; mix lightly. Spoon into prepared dish; top with the remaining cheese.
- Bake 10 minutes or until cheese is melted and mixture is hot.