Lake Cuomo Pasta

3 cups radiatore pasta
3 (14.5oz) cans diced tomatoes, drained, liquid reserved
2 Tbs olive oil
3 Tbs basil, chopped
6 small zucchini, sliced in rounds (2 lbs)
3 cups low-fat ricotta cheese
9 cloves garlic, minced
3/4 tsp red pepper flakes
1/2 tsp salt
1 1/2 cups porcini or shiitake mushrooms, sliced

1) Preheat oven to 450F. Generously spray inside of 5 1/2-6 qt Dutch oven with cooking spray.
2) Spread pasta in even layer in bottom of pot. Add enough water to tomato liquid to make 1 cup. Stir liquid into pasta with olive oil. Toss tomatoes with basil in separate bowl; season with salt and pepper. Spread over pasta. Top with half of zucchini rounds.
3) Combine ricotta, garlic, red pepper flakes and salt in small bowl. Spread over zucchini. Layer mushrooms and remaining zucchini over ricotta mixture. Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.

Review: I didn't read the instructions until I'd already begun preparing this dish. And, I don't own a Dutch oven. :( Typically, I just use a casserole dish, covered with foil to substitute. However, this is ALOT of food. So, I tossed everything into the crock pot. It took 2 1/2 hours to cook on high. I ended up heading to Taco John's, since it wasn't done until after 9pm. This was really yummy and I'll make it again, when I either have plenty of time for it to cook, or when I finally get a Dutch oven.