Ingredients (Serves 4):

• 320 g. pasta
• 1 jar of Fiorfiore tomato and ricotta sauce
• 100 g. smoked bacon
• 100 g. grated parmesan
• EVOO
• 300 g. zucchini
• Zucchini squash

Preparing:

1. Dice the zucchini and cook in a saucepan with 3 tbs. olive oil for 5 minutes. Add the bacon cut into short, thin strips and cook a few more minutes. Stir in the Fior Fiore tomato and ricotta sauce and let the flavors blend.
2. Meanwhile, in a large pot, boil 4 liters of water. Add 2 tsp (20 g.) of salt and the pasta. Cook until "al dente" (as soon as it no longer shows a white center when cut or bitten). Reserve one cup of the cooking liquid. Drain the pasta and place it back in the pot. Mix in the sauce and add some of the reserved cooking liquid if needed.
3. Pour the mixture in a baking pan and sprinkle grated parmesan over it. Bake in preheated oven at 200° C for about 10-15 minutes.