Mediterranean Mostaccioli with Feta

• 2 cups mostaccioli
• 1 cup halved zucchini slices
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 1 jar (7 oz.) roasted red peppers, drained
• 1 pkg. (4 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
• 1/3 cup pitted black olive slices
• 1-1/2 tsp. dried oregano leaves

1. Cook mostaccioli in large saucepan as directed on package, adding zucchini to the cooking water during the last 2 minutes of the pasta cooking time.
2. Drain mostaccioli mixture; return to pan.
3. Add remaining ingredients; cook until heated through, stirring frequently.

mostaccioli, zucchini, s, red peppers, cheese, oregano

Taken from www.kraftrecipes.com/recipes/mediterranean-mostaccioli-feta-60840.aspx (may not work)