1 lb. elbow macaroni
1/8 tsp. crushed red pepper
1 tbsp. Italian seasoning
1-2 cloves garlic, crushed1/8 tsp. crushed red pepper
1 cup tomato sauce
1/4 cup Parmesan cheese
1/4 cup Parmesan cheese
1 3/4 cups canned stewed tomatoes
1/2 cup zucchini, chopped
1/2 cup zucchini, chopped
1/4 cup onions, diced
1/4 cup red or green bell pepper, seeded and chopped
1 1/2 cups mozzarella cheese, shredded
Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain. Transfer to a 9x13-inch baking dish that has been sprayed with cooking spray. Stir in Italian seasoning, garlic, red pepper, tomato sauce, and Parmesan cheese. Pour stewed tomatoes over top, and layer with zucchini, onions, and bell peppers. Sprinkle with mozzarella cheese. Bake at 400 degrees for 25-30 minutes.
1/4 cup red or green bell pepper, seeded and chopped
1 1/2 cups mozzarella cheese, shredded
Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain. Transfer to a 9x13-inch baking dish that has been sprayed with cooking spray. Stir in Italian seasoning, garlic, red pepper, tomato sauce, and Parmesan cheese. Pour stewed tomatoes over top, and layer with zucchini, onions, and bell peppers. Sprinkle with mozzarella cheese. Bake at 400 degrees for 25-30 minutes.
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