Italian Vegetable Bake - O/L or VEGAN

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Italian Vegetable Pasta Bake

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Serving size: 8

 

 

3 cups penne pasta, cooked and drained

28 ounces vegetarian pasta sauce

8 ounces shredded mozzarella or vegan cheese, divided

2 cups sliced mushrooms

2 cups thin yellow squash slices, halved

2 cups cucumber slices, halved

1/2 cup grated Parmesan or vegan cheese, divided

 

 

1) Mix pasta sauce, 1 cup mozzarella, vegetables and 1/4 cup Parmesan

together in a bowl, and spoon into 13x9 " baking dish.

2) Top with remaining mozzarella and remaining 1/4 cup Parmesan.

 

Bake at 350 degrees for 25 min. or until heated through.

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