Jumbled Pasta Bake

Name: Jumbled Pasta Bake
Ingredients: 1 (340 g) package whole wheat noodles; 2 tablespoons olive oil; 1 onion, chopped; 1 garlic clove, finely chopped; 1 carrot, chopped; 1 celery, chopped; 1 (28 ounce) can plum tomatoes, crushed, with juices; 2 zucchini, thinly sliced; 2 red peppers, chopped; 1 cup mushroom, sliced; 1 teaspoon dried basil; 1 teaspoon dried oregano; 14 teaspoon red pepper flakes; 2 tablespoons all-purpose flour; 1 (370 ml) can Carnation Evaporated Milk (regular, 2%. or fat-free); 2 cups part-skim mozzarella cheese, shredded, divided; 12 cup parmesan cheese, grated

17 ingredients

12 steps

Ingredients

1 (340 g) package whole wheat noodles
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, finely chopped
1 carrot, chopped
1 celery, chopped
1 (28 ounce) can plum tomatoes, crushed, with juices
2 zucchini, thinly sliced
2 red peppers, chopped
1 cup mushroom, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
14 teaspoon red pepper flakes
2 tablespoons all-purpose flour
1 (370 ml) can Carnation Evaporated Milk (regular, 2%. or fat-free)
2 cups part-skim mozzarella cheese, shredded, divided
12 cup parmesan cheese, grated

Directions

1

Preheat oven to 350F Grease a 9x13-inch baking dish.
2

Cook noodles according to package directions,.
3

SAUCE: Heat olive oil in a large deep skillet or large pot.
4

Cook onions, garlic, carrot, and celery until softened, about 3-5 minutes, Add tomatoes with juice and bring to a boil, lower heart and stir until starting to thicken.
5

Add next 6 ingredients and cook for 3 minutes.
6

Stir in evaporated milk, cook until thickened, about 2-3 minutes, stirring constantly,.
7

Combine noodles, vegetable sauce, and 1 cup mozzarella cheese.
8

Place in prepared baking dish.
9

Sprinkle with remaining cheeses.
10

Cover with foil and bake in preheated oven 30 minutes.
11

Remove foil and continue baking for 20-30 minutes longer until golden, Let sit for 10 minutes before serving.
12

TIPS: Serve with a side salad.