Gluten-Free Veggie Pasta Bake

Ingredients

• Nonstick cooking spray
• 1 box (8 ounces) chickpea penne pasta
• 1 tablespoon olive oil
• 2 medium DOLE^® Carrots, chopped
• 1 medium DOLE^® Red Onion, chopped
• 1 small head DOLE^® Cauliflower, cut into small florets
• 1½ packages (8 ounces each) DOLE^® Mushrooms, sliced
• 1 package (6 ounces) DOLE^® Baby Spinach
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 2 cups low sodium marinara sauce
• ½ cup low-moisture part-skim mozzarella cheese
• ⅓ cup grated Parmesan cheese

Directions

1. Preheat oven to 375°F. Spray 13 x 9-inch baking dish with nonstick cooking spray. Prepare pasta as label directs; drain and return to saucepot.
2. Heat oil in a large skillet over medium-high heat. Add carrots, onion and cauliflower; cook 8 minutes or until tender, stirring occasionally. Add mushrooms and spinach; cook 6 minutes or until mushrooms are tender and spinach wilts, stirring occasionally. Add garlic, seasoning and salt; cook 1 minute, stirring frequently. Stir in marinara; transfer to saucepot with pasta and toss. Makes about 12 cups.
3. Transfer pasta mixture to prepared dish; sprinkle with cheeses and cover with foil. Bake pasta 20 minutes; remove foil. Bake 10 minutes or until cheese is golden brown.

Tips & tricks

To freeze pasta, proceed through step 3, but do not bake. Tightly wrap with a layer of plastic wrap then foil and freeze up to 3 months. Remove plastic wrap; bake pasta from frozen, covered with foil, at 375°F for 30 minutes. Uncover and bake 15 minutes or until cheese is golden brown and internal temperature reaches 165°F.