1 lb. penne pasta, uncooked
1 (15 oz.) container MAGGIO® Ricotta Cheese 
1 cup shredded mozzarella cheese 
1/4 cup shredded parmesan cheese 
1/4 cup shredded romano cheese 
1/2 cup milk
1 can (14.5 oz.) diced tomatoes with Italian Herbs
1 8 oz. can tomato sauce
2 cups sliced zucchini
1/3 cup fresh parsley, chopped
1/3 cup fresh basil, chopped


Preheat oven to 350° F. Cook pasta as directed on package; drain. Stir together ricotta, 1 1/2 cups shredded mozzarella, parmesan, romano and the milk in a large bowl; stir in pasta and remaining ingredients. Spoon mixture into greased 2- to 3-quart baking dish (approximately 12" x 9"). Sprinkle with remaining mozzarella cheese. Bake for 30 minutes.
Generic Maggio Recipe Image