Pasta Ratatouille Casserole

Ingredients

• 8 ounces whole grain penne or rotini pasta
• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups unpeeled cubed eggplant
• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 1 small red bell pepper, sliced
• 1 small yellow bell pepper, sliced
• 1 small green bell pepper, sliced
• 1 cup thickly sliced mushrooms
• 2 cups marinara sauce
• 3 tablespoons minced fresh basil or 1 tablespoon dried
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 2 tablespoons chopped fresh parsley
• 3 large fresh plum tomatoes, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups reduced-fat mozzarella cheese
• 1/4 cup (1 ounce) freshly grated Parmesan cheese

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