VEGGIE MEDLEY ZITI

Veggie Medley Ziti image

Provided by Frances Quaempts-Miller @Frantasm

Number Of Ingredients 16

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16 ounce(s) penne pasta
1 jar(s) favorite meatless spaghetti sauce (32 oz.)
1 1/8 cup(s) chicken broth, (or 1 can campbell's chicken broth)
1 3/4 cup(s) freshly grated mozarella cheese
1 cup(s) parmesan cheese, shredded
2 large zucchinis, chopped
3 medium carrots, chopped
1/2 cup(s) broccoli florets, chopped
1/2 cup(s) fresh mushrooms, chopped
4 clove(s) garlic, chopped
1 medium white or yellow onion, chopped
1 teaspoon(s) oregano, dried
1 teaspoon(s) sea salt
1 teaspoon(s) freshly ground black pepper
1/4 teaspoon(s) nutmeg, ground
1 1/2 tablespoon(s) olive oil for sauteing

Steps:

Preheat oven to 350°. In large skillet with olive oil, on med-high cook onions for 5 min. then stir in the following every few minutes, carrots, zucchini, broccoli, mushrooms & finally garlic. While veggies saute, boil pasta for 9-10 minutes in water (noodles should be al dente). Drain. Add spaghetti sauce, broth and all spices, except nutmeg, to the cooked veggies. Cook covered, stirring occasionally, for 10 min. Stir one cup of the veggie sauce into the noodles.
In a 13x9 glass baking dish spoon 1/2 of noodle/sauce mix in bottom of pan. Sprinkle 1/2 cup parmesan & then 1 1/4 cup mozarella over noodle/sauce mix. Spread evenly 2 cups veggie sauce over cheese. Cover and bake for 20 min.
Remove & uncover dish. Add remaining parmesan then mozarella evenly on top. Sprinkle nutmeg & return to oven for another 15 min.