Yum! Zucchini Pasta Bake

This weather change is really messing with my sinuses. All I wanted to do this afternoon was sit in my sweats with a cup of tea. Unfortunately, that plan was a bit interrupted by the need to also feed myself (and my husband). Today was the day to pull out a comfort food that I wouldn't feel horrible about later. Sure, it's pasta. Yep, it has cheese. It's not going to make an "under 200 cals" sort of list. But, if you indeed use the ingredients listed here, and follow the cheese measurements, you can eat this version in moderation and not feel so bad about it later. Enjoy!

1 lb. penne (either Barilla Plus or Ronzoni SmartTaste... or an equivalent of the same nutrient quality)
1 jar of your favorite pasta sauce
1 medium zucchini
1/2 cup part-skim reduced fat mozzarella
1/2 cup 3-cheese Italian blend (parmesan, romano & asiago)
2 T. bread crumbs
cooking spray

Cut zucchini into 1/2-inch cubes and pour onto greased baking sheet. Spray the zucchini with a layer of cooking spray. Bake at 425 degrees for 10 minutes, until very tender**. While the zucchini is baking, cook the pasta according to package directions. When the pasta and zucchini are done, combine pasta, with sauce and zucchini. Pour half the pasta mixture into a 2-quart round casserole dish. Top with 1/2 cup mozzarella. Pour the other half of the pasta mixture on top of the cheese. Top with the 3-chese Italian blend and breadcrumbs. Bake at 350 degrees until golden brown.

**You can also grill it in halves and then chop it if you prefer.