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This skillet lasagna is fast, quick, easy and delicious! Makes a great dish for Easter.
4 c Rotini pasta
1 ts Vegetable oil
2 Zucchini, cubed
1 Onion, chopped
1/2 Sweet red/green pepper, diced
4 c Mushrooms, sliced
1 1/2 c Cooked ham, diced
1 ts Dried oregano
1/4 ts Pepper
12 oz Jar spaghetti sauce
15 oz Tub ricotta cheese
2 c Mozzarella, part-skim, shredded
In pot of boiling salted water, cook rotini until tender but firm, about
6 minutes. Drain in colander; set aside.
Meanwhile, in nonstick ovenproof skillet, heat oil over medium-high heat; cook zucchini, onion, red pepper, mushrooms, ham, oregano and pepper for 8 minutes or until tender, tossing often.
Add spaghetti sauce; cook, stirring occasionally, for 5 minutes. Stir in pasta. Spread ricotta evenly over top; sprinkle with mozzarella.
Broil for 5 minutes or until golden brown.