Here's a shortcut pasta supper that delivers all the great flavors of lasagna in no time at all.
- Portion size 6 servings
- 1 tablespoon salt
- 4 cups rotini pasta (about 12 oz/375 g)
- 1 teaspoon vegetable oil
- 2 zucchinis cubed
- 1 onion peeled and chopped
- 1/2 sweet red pepper diced
- 1/2 sweet green pepper diced
- 4 cups sliced mushrooms
- 1 1/2 cup diced cooked ham
- 1 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1 jar (375 ml) pasta sauce
- 1 tub (475 g) ricotta cheese
- 2 cups shredded part-skim mozzarella cheese
Fill large pot with 16 cups (4 L) water. Add salt and cover. Place over high heat and bring to boil. Add pasta; stir well with slotted spoon. Boil, stirring occasionally, for 6 minutes.
To test for doneness, use slotted spoon to remove 1 rotini; taste. If pasta is tender but still firm, it is ready. Place colander in sink. Wearing oven mitts, carefully drain pasta into colander. Shake colander; leave in sink to drain.
Meanwhile, place oven rack in top broiling position in oven. Turn on broiler a few minutes before broiling lasagna.
Wrap handle of skillet with two layers of foil. Brush surface with oil; place over medium-high heat.
Add zucchini, onion, red pepper, mushrooms, ham, oregano and pepper. Cook, stirring with wooden spatula, for 8 minutes or until vegetables are tender.
Pour in pasta sauce; simmer for 5 minutes, stirring occasionally. Add pasta; stir well, then smooth surface.
With dessert spoon, place dollops of ricotta all over surface of pasta, spreading evenly. Sprinkle with mozzarella.
Broil for 5 minutes or until cheese is bubbling and golden brown. Wearing oven mitts, remove skillet from oven.