When I was growing up, I remember pasta night as a staple in our family’s house.  My mom worked full-time, was a single mom and had three kids to feed fast.  Spaghetti with Prego was on the menu at least once a week.  As a mom myself now, I understand the importance of ease and speed when it comes to making dinner for my family.  Recently I was asked if I would like to try Prego’s new line of sauces.  The line includes three new Alfredo sauces: Prego Homestyle Alfredo, Prego flavored with Savory Bacon and Prego Artisan Three Cheese.  After trying these delicious sauces I thought it would be fun to give you some alternatives to spaghetti and tomato sauce and give you some tasty recipes that are great for summer.

In addition to giving you three new recipes, I also have an exciting giveaway for you!  Leave me a comment here on the blog or on my Facebook page, telling me which sauce you’d like to try and you’ll be entered to win a Pasta Night Pack that includes all three new Prego Alfredo Sauce varieties, a large stainless steel pasta pot with strainer, a Rachael Ray ‘Round and Square’ 4-piece Pasta Bowl Set and a $25 Target gift card.  So exciting!! One winner will be picked randomly on Monday, June 24, 2013.

Here are my other Prego Recipes:

• Crockpot Bacon Cheddar Meatball Sandwiches with Prego flavored with Savory Bacon
• Stuffed Peppers and Tomatoes with Prego Homestyle Alfredo

Ingredients:
4 large zucchinis
16 ounces Whole Milk Ricotta
½ tsp Salt
2 cups Vegetables (finely chopped)
3 Eggs
Prego Artisan Three Cheese (14.5 ounce jar)
5 ounces Shaved Parmesan, Romano and Asiago
8 ounces Mozzarella (shredded)
½ cup Panko Breadcrumbs

Directions:
Preheat oven to 375.

Slice zucchini lengthwise and boil for 10 minutes or until pliable.  While zucchini is cooking, in a large mixing bowl, combine ricotta, salt, vegetables and eggs.  Set aside.

Spray a 9×13 pan with nonstick spray and pour ¼ cup Prego Artisan Three Cheese sauce into the bottom of the pan.  Put zucchini skin side down for first layer, then spread on 1 heaping cup of vegetable ricotta mixture, 1/3 of the jar of Prego Artisan Three Cheese sauce, 1/3 of the shaved cheese and 1/3 of the mozzarella.  Repeat for two more layers.  Cover with tin foil and bake for 50 minutes, remove foil and sprinkle on breadcrumbs and return to oven for an additional 10 minutes.

Cool before slicing.

Makes 8 servings

Click here for my disclosure policy. I received a free Pasta Pack.