Baked Vegetable Rotini

Name: Baked Vegetable Rotini
Ingredients: 1 (8 oz.) pkg. Jerusalem artichoke rotini; 1 bunch green onions, chopped; 1 c. sliced, pitted, chopped black olives; 1 c. sliced mushrooms; 1/2 tsp. dried sweet basil; 1 c. shredded soy Mozzarella cheese; 1 green bell pepper, cored, seeded and chopped; 1 c. chopped zucchini; 1 c. chopped tomatoes; 1 tsp. vegie-sal or Braggs Amino Acid; 1 c. pimento cashew cheese

11 ingredients

10 steps

Ingredients

1 (8 oz.) pkg. Jerusalem artichoke rotini
1 bunch green onions, chopped
1 c. sliced, pitted, chopped black olives
1 c. sliced mushrooms
1/2 tsp. dried sweet basil
1 c. shredded soy Mozzarella cheese
1 green bell pepper, cored, seeded and chopped
1 c. chopped zucchini
1 c. chopped tomatoes
1 tsp. vegie-sal or Braggs Amino Acid
1 c. pimento cashew cheese

Directions

1

Prepare rotini according to package directions.
2

Preheat oven to 350°.
3

Drain rotini and place in large bowl.
4

Add all vegetables and stir.
5

Add in all seasonings into pimento cashew cheese.
6

Add this mixture to bowl of rotini and vegetables and stir in gently, but thoroughly.
7

Pour into 13 x 9-inch baking dish.
8

Top with soy Mozzarella.
9

Bake for approximately 30 minutes or until vegetables are tender.
10

Makes 10 to 12 servings.