This baked pasta dish is chalk full of veggies for your meatless Monday meal. Inside you will discover roasted zucchini, red peppers, squash, onions, peas and mushrooms all seasoned with basil, oregano, and parsley. The vegetable medley is folded into el dente pasta along with house made marinara and shredded mozzarella.  The veggies and pasta are held in by a homemade tomato sauce, mozzarella and fontina cheese. The pasta is topped with more cheese and parmesan, then baked to perfection. We love all of the veggies and cheese in this pasta dish. To make this meal more amazing the pasta comes with herb and parmesan cloverleaf rolls. This is a totally delicious midweek dish.

This meal is ready to warm and enjoy.

Contains dairy

Contains gluten

Meatless

Ingredients: red bell peppers, zucchini, mushrooms, onion, oil, salt, black pepper, Italian herbs, pasta, marinara sauce, fontina, mozzarella, peas, parmesan, butter

Ingredients: milk, butter, sugar, yeast, flour, salt, parmesan, parsley, thyme, rosemary