Jumbled Pasta Bake

• 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

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.

whole wheat noodles, olive oil, onion, garlic, carrot, celery, tomatoes, zucchini, red peppers, mushroom, basil, oregano, red pepper, flour, carnation, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/jumbled-pasta-bake-390433 (may not work)