Rotini Vegi Bake

[ides]

Rotini Vegetable Bake

Ingredients
1 box rotini pasta
1 Tblspn olive oil
1 medium onion diced
2 cloves garlic, crushed/minced
10oz pack baby bella or cremini mushrooms, chopped in 1/2 inch chunks
1 medium zucchini, chopped into 1/2 inch chunks
1 tsp basil
1 tsp oregano
1 19oz can kidney beans, drained and rinsed
1 32oz tomato basil marinara sauce
12-16oz mozerella cheese, shreaded (adjust to how cheesy you like it)
salt and pepper to taste

Directions
Preheat oven to 350
Cook pasta in very large pot until a little under al dente.
While the water is coming to a boil prepare other ingredients. Heat oil in skillet. Saute onion, garlic, zucchini and mushrooms for about 5 minutes or until slightly soft. Add basil, oregano and beans. Mix throughly. Set aside until pasta is cooked. Drain pasta and return to large pot. Stir in vegetable/bean mixture. Stir in jar of marinara.
Scoop about half of the mixture into a 9 x 13 baking dish. Sprinkle about half of the cheese on top. Scoop/pour the rest of the mixture and top with remaining cheese. Bake uncovered for 20 - 30 minutes, until bubbly and crispy on top.
Makes 8 servings. Reheats well.

Re: Rotini Vegi Bake

Made this last night and really liked it. I halfed the pasta though, and added a can of diced tomatoes, and did on jar of 26 oz marinara sauce. It's pretty easy to make, especially if you use a food processor for the veggies.