Noodle Vegetable Casserole

<< Noodle Vegetable Casserole is a simple brunch recipe with loads of nuritional value and great taste. Choose your favorite vegetables, pasta sauces and cheeses for best results. Feel free to add additional herbs and spices to taste.

Ingredients for casserole recipe:

• 1 box penne pasta, white or whole wheat (approx. 14 oz.)
• 2 tbsp. oil
• 6 cups sauteed veggies: choose from peppers, onions, celery, carrot, broccoli, mushrooms
• 1 tsp. minced garlic (or garlic powder)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 3-3 1/2 cups Marinara sauce (you may combine this with 1/2 cup of pizza sauce, if desired)
• 2 cups grated cheese (part-skim Mozzarella, Cheddar, Muenster, Monterey Jack, Farmer - your choice)
• Grated Parmesan cheese for topping (2 tbsp.), if desired

Preheat oven to 375 degrees F.

Grease a large casserole dish (9" x 13")

Prepare pasta according to package directions and set aside.

Heat oil to medium high in a large frypan. Add vegetables and garlic, salt, pepper and herbs. Saute for 5 minutes or until vegetables have softened. Remove from heat.

In a large bowl, combine cooked noodles and vegetables. Add tomato and pizza sauces, stirring until blended. Add 1 cup of grated cheese, and distribute evenly.

Spinkle remaining cup of grated cheese plus parmesan, if desired, over the top of the casserole.

For best results, refrigerate casserole for 2 hours or overnight. If not, you may bake right away.

Bake on middle oven rack for 35-40 minutes, or until top is golden brown and bubbling.

Noodle Vegetable Casserole is ready to be served right away!

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