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Ingredients
- 1 medium yellow squash
- 1 medium zucchini
- 1 medium red onion
- 1 can diced tomatoes
- 2 jars sliced mushrooms (or sliced fresh mushrooms)
- 2 tablespoons Italian Seasoning Mix
- 2 tablespoons Three Onion Rub
- 2 tablespoons garlic canola oil
- 24 ounces marinara sauce
- 3 cups vegetable broth
- 12 ounces uncooked rotini pasta
- 4 ounces shredded mozzarella
- Crusty French bread
Preparation
Step 1
Trim ends off squash and zucchini. Slice both in half lengthwise. Place cut side down and slice into ½-inch slices. Wedge onion, then coarsely chop. Drain diced tomatoes and jarred mushrooms. Mix all vegetables together with Italian seasoning, garlic oil and three onion rub.
Pour marinara and vegetable broth into large saucepan. Cook 14-16 minutes or until boiling. Add rotini and cook 5 more minutes. Stir in vegetable mixture and cook an additional 4-8 minutes or until pasta is tender. Pour into sprayed baking dish and top with mozzarella. Cover; let stand 1-2 minutes or until cheese is melted. Serve with French bread.