"janie Marzetti"

Ingredients

• 1 12 cups dry veggie rotini pasta (3 servings)
• 1 tablespoon olive oil or 1 tablespoon canola oil
• 2 ounces tempeh, sliced
• 1 cup chopped mushroom
• 12 green pepper, diced
• 12 red pepper, diced
• 1 tablespoon white wine (optional)
• 1 -3 garlic clove, minced, quantity depends on sauce
• 1 12 cups spaghetti sauce, homemade or 1 12 cups spaghetti sauce, from a jar
• 12 cup mozzarella cheese
• 14 cup parmesan cheese
• herbs, to taste (I enjoy thyme, basil, sage, oregano)
• parsley, to sprinkle on top