Cheesy Veggie Pasta Bake

Ingredients

• 1 box gluten free pasta shells

• 1 can low sodium tomato sauce

• 1.5 cup Violife shredded dairy free mozz cheese

• 1 yellow squash, diced

• 1 green bell pepper, diced

• 1/4 cup chopped fresh parsley

• 1/2 tsp dried oregano

• 1/2 tsp dried basil

Instructions 

1. Preheat oven to 450 degrees F and spray a large baking sheet with olive oil

2. Combine veggies with seasoning and dried herbs in a bowl and mix

3. Place mixture on baking sheet and bake, stirring halfway, until tender & browned, about 15-20 mins

4. Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions for al dente, (undercooking slightly as it will continue cooking in the oven), drain

5. Spray a deep 13×9-inch baking dish with olive oil spray

6. Put half of the cooked roasted veggies into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce

7. Spoon mozzarella on top of the sauce in even layer. Cover with remaining pasta, then veggies, then remaining sauce. Finish with remaining mozzarella

8. Cover with foil and bake in the center of the oven for 25 mins, or until the mozzarella is melted

9. Enjoy!

For added protein, I like to combine this recipe with my "Baked Chicken Parm" recipe and 1/2 the pasta serving

Nutrition Facts

Servings: 4

Calories: 345

Fat: 13.9g

Carbohydrates: 49.4g

Protein: 12.7g