This is a quick and easy alternative to basic lasagna. I didn't use any of the Pampered Chef utensils, but it still tasted great. Recipe courtesy of Doris Christopher's Stoneware Sensations Baking with The Family Heritage Collection.
Cook pasta according to the package directions and drain.
Chop zucchini with Food Chopper.
Using Garlic Press, press garlic into Classic 2-Qt Batter Bowl.
Add zucchini, spaghetti sauce, and basil.
Grate Parmesan cheese with Deluxe Cheese Grater.
In a 9x13" Baker, layer one-third of the spaghetti sauce mixture, half of the pasta, one-third of the spaghetti sauce mixture and half of each of the cheeses.
Repeat layers with the remaining pasta, sauce, and cheeses and cover with aluminum foil.
Bake 45 minutes.
Uncover, continue baking 5 minutes.
Serve with roasted garlic bread, if desired.
Cook's Tips: Casserole may be prepared ahead, covered and refrigerated overnight. Bake as directed except increase the covered baking time to 1 hour.
For a 6-serving recipe, reduce rotini to 8 ounces, zucchini to 1 1/3 cups, garlic to 1 clove, spaghetti sauce to 28 oz, basil to 3/4 tsp, grated Parmesan cheese to 1/4 cup and mozzarella cheese to 1 cup. Assemble casserole as directed. Place in 9" Square Baker. Bake, covered, 30 minutes. Uncover and continue baking 5 minutes.