Zucchini Pasta Bake

It feels like there's always more stuff to use up from the garden. Well, we're coming to an end. I need to make some more pickles and some salsa and I think we'll have just about everything used up or canned.. I threw this dish together trying to find another way to use up some zucchini and squash. It turned out pretty tasty. The best part is that the pasta doesn't need cooked before hand.  You may be skeptical. I was too when I was looking up dishes that used dry pasta, but it worked out great. The key is extra water and you have to cook it with a lid on or some foil covering it.

Zucchini Pasta Bake

• 1 jar Pasta Sauce
• 1/2 cup water
• 1/2lb dry rotini noodles
• 1 small zucchini chopped
• 1 small yellow squash chopped
• 1 cup shredded mozzarella cheese
• 1/2 shredded Parmesan cheese
• 4 oz cream cheese, cubed

Mix pasta sauce and water together. (You need the extra moisture to ensure the noodles cook.) Spoon some sauce in the bottom of a casserole dish. Layer 1/2 of the rottini noodles, cream cheese, mozzarella, Parmesan and sauce. Repeat, leaving a small amount of mozzarella and Parmesan to sprinkle on the dish later. Cover with a lid or aluminum foil (this step is important to make sure the noodles cook.) Bake for 1 hour at 350F, stirring once after 30 minutes to better mix in the cream cheese and to turn noodles on top to bottom. Sprinkle on remaining mozzarella and Parmesan cheeses and broil 5 minutes or until cheese is bubbly.