Italian Vegetable Pasta Bake

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 cup Mostaccioli or penne pasta, cooked and drained (measure after cooking)1 (28 oz) jar light pasta sauce, meatless variety (such as Healthy Choice®)8 oz Kraft® free shredded non-fat Mozzarella cheese2 cups mushrooms, sliced2 cups each thin yellow squash and zucchini slices1/2 cup (2 oz) Kraft® free non-fat … Continue reading Italian Vegetable Pasta Bake