Tuscan Vegetarian Pasta

• 8 ounces cremini mushrooms
• 1 cup broccoli floret
• 1 cup spinach, fresh leaf, tightly packed
• 2 red bell peppers, julienned
• 1 large onion, chopped
• 1 cup mozzarella cheese, shredded
• 1 cup tomato sauce
• 2/3 lb pasta (fettuccine or penne works well)
• 1/3 cup parmesan cheese, grated
• 3 tablespoons herbes de provence
• 2 tablespoons extra virgin olive oil
• 1 tablespoon salt
• 1/2 tablespoon pepper

1. Mix mushrooms, broccoli, spinach, pepper, and onion.
2. Spread on baking sheet.
3. Drizzle 1 T. olive oil and sprinkle liberally with seasonings.
4. Bake vegetables at 450 for ten minutes.
5. Boil pasta until "al dente".
6. Mix with mozzarella, vegetables, and sauce and transfer to casserole.
7. Drizzle remaining olive oil on top and coat top with Parmesan.
8. Bake at 450 for approximately 20 minutes.

mushrooms, broccoli floret, spinach, red bell peppers, onion, mozzarella cheese, tomato sauce, pasta, parmesan cheese, extra virgin olive oil, salt, pepper

Taken from www.food.com/recipe/tuscan-vegetarian-pasta-392763 (may not work)