Ingredients
2 1/2 cups mixed vegetables ( green, red, orange and yellow pepper, carrots, onion, and celery)
1/2 cup shredded mozzarella cheese - store brought reduced fat - 2% milk
8 ounces extra wide yolk-free whole grain noodles (buy 12 ounces or 16 ounces bag)
1/2 teaspoon oregano from oregano grinder
1/2 teaspoon basil from basil grinder
1/4 teaspoon Italian seasoning from Italian seasoning grinder
1/4 teaspoon pepper from pepper grinder
olive oil
Directions
Put about 6 cups of water in medium size saucepan, bring to boil, add 8 ounces noodle, cook until firm not soft , then drain them.
Chop each pepper, 1/2 of an onion, 6 carrots and 4 stalks of celery, then put 2 1/2 cups of mixture onto a small bowl
Add cheese and herbs and mix it
Coated a 9 1/4 x 2 1/2 glass baking dish with olive oil
Cover bottom of dish with noodle
Put vegetable, cheese and herb mixture on top of noodles
Top with rest of noodles
Put shredded cheese on top, just enough to cover it
Baked at 350 degree about 55 minutes or until cheese is melted and vegetables are firm not soft
Use pasta sauce for extra flavor
Serve 6 - 2 ounces servings or 4 - 4 ounces servings
