Recipe credit
University of Minnesota Extension Department of Family, Health and Wellbeing
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 8 ounces fresh mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano
- 3 medium zucchini, sliced
- 1 24-ounce jar spaghetti sauce
- 1 1/2 cups mozzarella cheese, shredded
- 1 16-ounce package whole wheat penne noodles
Directions
- Preheat oven to 375 degrees F
- Add olive oil to large pan. Add chopped onions and peppers, sliced mushrooms, garlic, basil, and oregano and cook gently over low heat (sauté) for approximately 3 minutes.
- Add zucchini slices and sauté for 2 more minutes. Zucchini will be slightly crisp.
- In a casserole or baking pan, layer ingredients as follows:1/3 of the spaghetti sauce, 1/2 of the vegetables, 1/2 of the cheese, 1/3 of the sauce, remaining vegetables, remaining cheese, and remaining sauce.
- Cover and bake for 45 minutes.
- While the casserole is baking, cook pasta according to package directions.
- When the casserole is done, uncover and bake an additional 10 minutes.
- Let the casserole sit for 10 minutes before serving. Serve it with the pasta.
Tips and variations
- Add sliced chicken or ground beef for additional protein.
- If you have leftovers, mix everything together to prevent the pasta from drying out.
- This casserole is also great served over sliced polenta, brown rice, or other cooked whole grain instead of the whole wheat pasta.
Nutritional info
Calories
157
Total fat
7.7 g
Saturated fat
2.9 g
Cholesterol
16 mg
Sodium
179 mg
Total carbohydrates
14.7 g
Dietary fiber
3.4 g
Protein
8.5 g
Total sugar
9.2 g
Allergens
Dairy
Wheat
