Easy Italian Vegetable Pasta Bake

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Makes 6 servings Prep time: 10 minutes Cook time 20 minutes 3 cups mostaccioli, cooked, drained 1 jar (27-1/2 oz.) light pasta sauce 1 pkg. (8 oz.) 2% milk shredded Mozzarella cheese, divided 2 cups thinly sliced mushrooms 2 cups sliced halved yellow squash 2 cups sliced halved zucchini Mix mostaccioli, sauce, 1 cup of the cheese and vegetables. Spoon into 13x9- inch baking dish; sprinkle with remaining cheese. Bake at 375ºF for 20 to 25 minutes or until thoroughly heated. *Great Substitute: Substitute 1 cup each thinly sliced red and green peppers for 1 cup each of the squash and zucchini. Nutritional Facts for meal recipe: Calories: 370 Fat: 7 g Saturated Fat: 4 g Cholesterol: 20 mg Sodium: 690 mg Calcium: 35% Daily Value Protein: 21 g Carbohydrates: 56 g Download free Easy Italian Vegetable Pasta Bake.pdf here