Baked Ziti

• 16 ounces, weight Ziti Pasta
• 2 Tablespoons Olive Oil
• 1 whole Large Onion, Minced
• 4 cloves Garlic, Minced
• 2 whole Small Zucchini, Minced
• 8 ounces, weight Mushrooms, Minced
• 6- 1/2 cups Pasta Sauce
• 6 ounces, weight Sliced Provolone Cheese
• 1- 1/2 cup Sour Cream
• 8 ounces, weight Shredded Mozzarella Cheese

1. 1.
2. Cook pasta according to package directions for al dente.
3. Then drain it and set aside.
4. 2.
5. While pasta is cooking, heat olive oil in a large saute pan over medium high heat.
6. Then add onion, garlic, zucchini and mushrooms and saute for about 10 minutes or until vegetables are tender.
7. Add spaghetti sauce and simmer for 5 minutes.
8. 3.
9. Preheat oven to 350 F. Spray a large, deep baking dish (see note below) with cooking spray.
10. 4.
11. Layer ingredients as follows: 1/3 of the sauce mixture, 1/2 of the cooked ziti, all of the provolone cheese, all of the sour cream, 1/2 of the remaining sauce mixture, remaining ziti, all of the mozzarella cheese, and the remaining sauce mixture.
12. 5.
13. Bake for 30 minutes.
14. Notes: This dish needs a very large and deep baking dish to accommodate all of the ingredients.
15. I use a Corningware 2.8 Liter casserole dish, which is the equivalent to 2 1/2 quarts, and I usually have sauce left over.
16. If you have a 3 quart baking dish, that would be the best size to use.
17. Also, you want to make sure that all of the noodles are covered with sauce on the final layer so that they dont dry out when baking.

pasta, olive oil, onion, garlic, zucchini, weight mushrooms, pasta sauce, provolone cheese, sour cream, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/baked-ziti-10/ (may not work)