Updated: Aug 21, 2020
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
1 - 12 oz box penne pasta (cook pasta about 3 minutes less than indicated on the box, drain water, return to pan and set aside)
2 tablespoons minced garlic
8oz container sliced portobello mushrooms
2 small zucchini (sliced into half moon shapes)
1 - 24oz chunky pasta sauce (homemade or store-bought)
2 bags non dairy shredded cheese (I like violife, mozzarella and cheddar)
Oil for vegetables
Preheat the oven to 350 degrees F.
In a skillet over medium heat add oil and garlic, saute for approximately 45 seconds, add mushrooms and zucchini, stir and saute until the water is gone and vegetables are tender. Add salt and pepper to taste.
In the pot with cooked pasta, add pasta sauce and vegetables mix until all is covered. In a 9x13 casserole, pour half mixture then layer with mixture of mozzarella and cheddar cheese and add remaining pasta mixture, then top with remaining cheese.
Cover with aluminum foil, bake for 15 minutes. Remove foil and return to the oven and bake for another 15 minutes. Make sure the bake is heated all the way through and cheese is melted.
Garnish with parsley. Serve immediately. ENJOY
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