Serve squares of this deliciously wholesome vegetable casserole topped with marinara sauce and shredded Romano cheese.

Italian Vegetarian Bake

2 tablespoons olive oil
2 large zucchini, diced (about 2 cups)
1 small onion, chopped
1 stalk celery, chopped
2 large cloves garlic, finely chopped
1 MAGGI Vegetarian Vegetable Flavor Bouillon Cube
1/4 teaspoon crushed red pepper flakes
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded mozzarella cheese - divided use
3/4 cup seasoned bread crumbs
3/4 cup ricotta cheese
3 large eggs, lightly beaten
1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Romano Cheese
1 (15-ounce) container BUITONI Refrigerated Marinara Sauce

1. Preheat oven to 375°F (190°C). Grease 9 x 5-inch loaf pan.
2. Heat oil in large skillet over medium-high heat. Add zucchini, onion, celery, garlic, bouillon and crushed red pepper; cook, stirring frequently, for 4 to 6 minutes or until vegetables are tender. Remove from heat.
3. Combine spinach, 1/2 cup mozzarella cheese, bread crumbs, ricotta cheese, eggs and Romano cheese in large bowl until blended. Stir in vegetable mixture. Press mixture into prepared pan. Sprinkle with remaining mozzarella cheese.
4. Bake for 40 to 45 minutes or until golden brown. Cool in pan on wire rack for 5 minutes. Heat sauce until warm. Slice; serve with sauce.

Makes 6 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.