“As I was preparing the 10th Anniversary Edition of this cookbook, I commented to my friend, Delandy, that my selection of vegetarian dishes was pretty pathetic. What can I can I say, we are carnivores. Anyway, she told me this recipe and I wrote it down to go in the cookbook. Very simple to make, and Delandy and her husband, Chris, both enjoy this.” – April Ferre
Vegetable Pasta Casserole
- Assorted Fresh Vegetables Sliced or Cubed
- Fontina Cheese Grated
- Parmesan Cheese Grated
- Marinara Sauce
- Pasta Cooked
- Mozzarella Cheese Grated
- Bring together an assortment of fresh vegetables (zucchini, yellow squash, egg plant, mushrooms, tomatoes, onion, etc.) Cut into bite sized pieces.
- Combine vegetables, fontina cheese, Parmesan cheese, marinara sauce, and cooked pasta (such as elbow or penne) in a casserole dish.
- Top with mozzarella cheese and bake 30 minutes at 375 degrees until cheese is melted and golden.
Recipe – Delandy McConnell – From one of her neighbors in Sacramento