Course: Main Courses - Casseroles, Main Courses - Vegetarian
Ingredients
Pasta(Such as Rotini, Penne or Elbow) Cooked
Assorted Fresh VegetablesSliced or Cubed
Parmesan CheeseGrated
Fontina CheeseGrated
Marinara Sauce
Mozzarella CheeseGrated
April's Version:
8OuncesRotini Pasta
1LargeZucchiniDiced
1LargeYellow SquashDiced
1CupButternut SquashDiced
8OuncesSmall Cremini MushroomsQuartered
1LargeOnionDiced Large
1 14.5-OunceCan Diced Fire Roasted Tomatoes
1CupParmesan CheeseGrated
1 1/2Cup(About 5 Ounces) Fontina CheeseGrated
1 24-OunceJar Prego with Basil and Garlic
8 to 10OuncesWhole Milk Mozzarella CheeseGrated
Instructions
Cook pasta in boiling, salted water. Drain well.
Bring together an assortment of fresh vegetables (zucchini, yellow squash, butternut squash, eggplant, bell pepper, mushrooms, tomatoes, onions, etc.) Cut into bite sized pieces.
Combine pasta, vegetables, Parmesan cheese, fontina cheese, and marinara sauce in a casserole dish (April's version fits in a 9x13x2-inch dish.)
Top with mozzarella cheese and bake 30 minutes at 375 degrees until cheese is melted and golden.