Baked Tuscan Pasta

• 8 ounces uncooked penne pasta
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup tomato sauce
• 1/2 pound zucchini, diced
• 1/4 cup chopped kalamata olives, divided
• 1 tablespoon tomato paste
• 1 teaspoon minced garlic
• 1 tablespoon Italian-seasoned breadcrumbs
• vegetable cooking spray

1. Preheat oven to 350u0b0F. Coat 2-quart baking dish with vegetable cooking spray.
2. Cook pasta according to package directions; drain, rinsing under cold water, and set aside.
3. In a large saucepan over medium-high heat, stir together chickpeas and next 7 ingredients; bring to a boil, reduce heat and simmer 5 minutes, or until sauce begins to thicken, stirring occasionally. Combine pasta and zucchini mixture into ziti. Pour into prepared dish and sprinkle with breadcrumbs.
4. Lightly spray breadcrumbs with cooking spray. Bake until pasta is heated through and bubbly and breadcrumbs are golden brown, about 30 minutes.

penne pasta, chickpeas, tomatoes, tomato sauce, zucchini, kalamata olives, tomato paste, garlic, italianseasoned breadcrumbs, vegetable cooking spray

Taken from food52.com/recipes/34067-baked-tuscan-pasta (may not work)