Blissfully Informed Hippie Chick

Encouraging people to think critically about everything.

Veggie and Pasta Casserole

on October 16, 2014

This recipe is dairy, soy, and wheat-free; although, you could use regular wheat pasta and add cheese on top if you’d like =)

What you’ll need:

– one 12-oz package of pasta
– one 28-oz can of tomato sauce
– 2 vine-ripe tomatoes
– 1 yellow squash
– 1 zucchini
– 1 red bell pepper
– 1/4 of a red onion
– 3 cloves of garlic
– dried oregano
– dried basil
– dried thyme
– balsamic vinegar
– olive oil

Cook the pasta as directed. I used this wheat-free pasta:

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While pasta is cooking, dice all the vegetables. They’re beautiful!

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Cover bottom of a large casserole dish with olive oil (I didn’t do this, and my pasta stuck!). Once pasta is finished cooking, drain and place half in the casserole dish. Sprinkle half the veggies on the pasta. Pour half the tomato sauce on top, then sprinkle some of the dried herbs on the sauce. Drizzle a little balsamic vinegar on top. Repeat all layers, using remaining ingredients. Cover with foil, then bake at 400 for about 30 minutes or until veggies are soft. Serve and enjoy!

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