- 1 "family" size pkg. of frozen
"California style" mixed vegetables (broccoli, cauliflower,
- 1 pkg. shell pasta (or pasta spirals)
- 1 med. onion,
- 1 28 oz. can whole tomatoes
- 1 Tbsp. dry basil
- 1/2 tsp. garlic powder
- 1/4 tsp. dry oregano
- 3/4 cup shredded mozzarella cheese
Cook pasta as directed on package, just until tender
DO NOT OVER COOK!!
While pasta is cooking, in a
large skillet using a small amount of olive oil, saute chopped onion until tender but not
brown. Add vegetables and "stir-fry" until just tender.
Add tomatoes (crush first), basil, oregano, and
garlic powder (and salt to taste, about 1/2 tsp.).
Add vegetables to drained pasta, stir gently to mix. Pour into a casserole
dish and cover with shredded cheese. Cover with foil and bake at 375 degrees
(F) for 30 minutes, until hot and bubbly.
NOTE: For those of us who are
moving away from the use of animal products in our food, vegetarian
cheeses are widely available.