Vegetable Pasta Bake Recipe

Name: Vegetable Pasta Bake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 1/4 CUP VEGETABLE OIL; 1/4 CUP MINCED GARLIC; 1 CUP SMALL DICED ONION; 1/4 TSP GROUND BLACK PEPPER; 1 TBSP MINCED ROSEMARY; 3 CUPS 1/8’’ SLICED WHITE BUTTON MUSHROOMS; 1 CUP SMALL DICED GREEN BELL PEPPER; 1 CUP SMALL DICED ORANGE BELL PEPPER; 3.5 CUPS MEDIUM DICED EGGPLANT; 1 CUP QUARTER MOON SLICED YELLOW SQUASH; 1 CUP QUARTER MOON SLICED ZUCCHINI; 4 CUPS CRUSHED TOMATOES*; 1 CUP SILK® HEAVY WHIPPING CREAM ALTERNATIVE; 1/4 CUP ROUGH CHOPPED ITALIAN BASIL; 1 TBSP KOSHER SALT; 6 CUPS COOKED AL DENTE ROTINI PASTA; 2 TBSP MINCED ITALIAN FLAT PARSLEY

Ingredients

1/4 CUP VEGETABLE OIL
1/4 CUP MINCED GARLIC
1 CUP SMALL DICED ONION
1/4 TSP GROUND BLACK PEPPER
1 TBSP MINCED ROSEMARY
3 CUPS 1/8’’ SLICED WHITE BUTTON MUSHROOMS
1 CUP SMALL DICED GREEN BELL PEPPER
1 CUP SMALL DICED ORANGE BELL PEPPER
3.5 CUPS MEDIUM DICED EGGPLANT
1 CUP QUARTER MOON SLICED YELLOW SQUASH
1 CUP QUARTER MOON SLICED ZUCCHINI
4 CUPS CRUSHED TOMATOES*
1 CUP SILK® HEAVY WHIPPING CREAM ALTERNATIVE
1/4 CUP ROUGH CHOPPED ITALIAN BASIL
1 TBSP KOSHER SALT
6 CUPS COOKED AL DENTE ROTINI PASTA
2 TBSP MINCED ITALIAN FLAT PARSLEY

PREP TIME 30m	COOK TIME 1h	TOTAL TIME 1h30m
YIELD 12 servings

Instructions

Preheat oven to 400°F.
In a large pot on high heat, add vegetable oil and sauté minced garlic, onion, black pepper and rosemary together until fragrant, 1-2 minutes.
Add mushrooms, bell peppers, eggplant, zucchini, and yellow squash.
Sauté until vegetables are slightly softened, 3-5 minutes.
Add crushed tomatoes to pot and stir until well-combined.
Bring pot back to a boil, then lower heat and simmer for 15 minutes.
Turn off heat, and stir in Silk® Heavy Whipping Cream Alternative.
Add al dente pasta and stir well to combine.
Transfer pasta mixture to a 9”X13” baking dish.
Cover dish tightly with aluminum foil and bake for 30 minutes.
Remove from oven. Let pasta bake stand for 5 minutes to set.
Garnish top of pasta back with minced parsley. Serve hot.