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Pasta Vegetable Bake


  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1/2 cup sweet red pepper, diced
  • 1 cup zucchini, diced
  • 1 cup mushrooms, sliced
  • 1 medium tomato, diced
  • 1/4 cup chicken broth
  • 1 (8 ounce) can tomato sauce
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley flakes
  • Salt and pepper
  • 1 (20 ounce) package frozen stuffed shells or manicotti
  • 1/2 cup mozzarella cheese


  1. Heat oil in saucepan. Add onion, garlic, pepper, zucchini, mushrooms and tomato; cook until tender, about 3 minutes.
  2. Stir in chicken broth, tomato sauce and herbs; simmer for 2 minutes, stirring occasionally.
  3. Season with salt and pepper to taste.
  4. Coat shallow 2-quart baking dish with nonstick cooking spray. Spread 3/4 cup sauce on bottom of dish.
  5. Arrange pasta in dish; cover with remaining sauce.
  6. Sprinkle cheese over top.
  7. Cover with foil; bake at 400 degrees F for 40 minutes.
  8. Remove from oven and serve.

Makes 4 servings.

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