Vegetable Pasta Bake

• 1 pound Macaroni Pasta (or Other Small Tubes)
• 2 Tablespoons Olive Oil
• 1/2 pounds Mushrooms
• 1 whole Onion (medium)
• 3 whole Garlic Cloves
• 1 can Diced Tomatoes, 14.5 Oz
• 1 package Frozen Spinach, Defrosted And Drained, 10 Oz
• 1 whole Roasted Red Pepper
• 1 pound Mozzarella Cheese
• 1 cup Parmesan/Romano Cheese
• 1 cup Bread Crumbs
• 1/4 teaspoons Cayenne Pepper
• 1/4 teaspoons Nutmeg
• 2 Tablespoons Butter

1. Boil the pasta according to the package instructions.
2. Chop all the vegetables, mince or press garlic.
3. Cube mozzarella.
4. Mix the parmesan/Romano cheese with bread crumbs.
5. Preheat oven to 350 degrees.
6. Heat the oil over medium heat and then saute mushrooms, onions and garlic.
7. When the mushrooms are tender and onion golden, add can of tomatoes, spinach, roasted red pepper, cayenne and nutmeg.
8. Cook for 1 minute until all heated through.
9. In a big bowl, mix pasta, vegetable mixture and cubed mozarella.
10. Butter a 9x13x2 glass dish, sprinkle with half of the parmesan/crumb mixture, cover evenly.
11. Add pasta mixture into the dish and then top with the rest of the bread crumbs.
12. Bake for 30-40 minutes or until golden.

pasta, olive oil, mushrooms, onion, garlic, tomatoes, frozen spinach, red pepper, mozzarella cheese, parmesanromano cheese, bread crumbs, cayenne pepper, nutmeg, butter

Taken from tastykitchen.com/recipes/main-courses/vegetable-pasta-bake/ (may not work)