Veggie Ziti Casserole

This dish is like baked ziti with veggies, only it's layered.  You COULD mix it all together, it'd definitely be less fussy and possibly quicker, but what's the fun in that. :)

• 1 lb ziti, cooked
• 1-2 zucchini
• 1 container baby bella mushrooms
• 15 oz part skim ricotta
• 2 cups shredded mozzarella, divided
• 2 cups pasta sauce
• salt and pepper to taste

1. Set cooked ziti aside as you grill the mushrooms and zucchini sprinkled with salt and pepper
2. Slice veggies into bigger bite size bits (mushrooms in chunks, zucchini in half moon slices), combine with pasta
3. Mix 1 1/2 cups mozzarella and all of ricotta together, set aside
4. Spoon 1/2 cup sauce into a casserole dish, layer 1/3 of the pasta mixture and 1/2 of the cheese
5. Pour over another 1/2 cup sauce and another 1/3 cup pasta and the remaining cheese
6. Pour another 1/2 sauce, remaining pasta mix, anotherr 1/2 cup sauce and sprinkle with mozzarella cheese (about 1/2 cup)
7. Cover with plastic wrap and foil and freeze up to 6 months, refrigerate up to 3 days, or cook now
8. To cook now, cover with foil and bake at 350 for 20 minutes
9. Uncover and bake 15 more minutes or until cheese is bubbly and golden