Step 1

Bring plenty of salted water (7g salt to 1 l of water) to the boil.

Step 2

In a large fry pan, gently cook the garlic and zucchini in a little oil for about 3 minutes. Season to taste.

Step 3

When zucchini is cooked, remove from the heat and keep to one side.

Step 4

Drop the Rigatoni in to the water and cook, draining the pasta 2 minutes before the suggested cooking time on the pack.

Step 5

Combine cooked pasta with Barilla Cheese & Tomato Pasta Bake sauce, salami, cooked zucchini, basil and mozzarella.

Step 6

Place in a large ovenproof dish, sprinkle with Parmigiano Reggiano cheese and bake in a pre-heated oven at 180 C for 15-20 minutes

Step 7

Serve immediately.