Veggie & Soy Crumble Pasta Casserole

If you are looking for a delicious protein and veggie packed dish, combined with an Italian twist than you must try this dish. This was a complete on the spot creation. Substitute any of your favorite vegetables! You can make this vegan by substituting the mozzarella cheese with a vegan/soy cheese blend. Enjoy! Bon Appetite :)

Serving Size: 4-8
Ingredients:
- 1 package of macaroni or swirly pasta, cooked and drained
- herbs for taste: oregano, basil, salt and pepper
- 1 package ground veggie crumbles, such as Morning Star brand
- 2 cans of stewed tomato, organic
- 1 organic yellow squash, chopped
- 1 organic zucchini, chopped
- 1 organic yellow onion, chopped
-2 organic garlic cloves, minced
- 1 organic red pepper, chopped
-1 organic green pepper, chopped
- 1 package organic shredded mozzarella cheese (or soy cheese)

Instructions:
1. Pre-heat the oven for 400 degrees. Set a casserole dish aside.
2. Cook the pasta, drain and set aside in a large bowl.
3. In a skillet, heat 1-2 tablespoons of olive oil under medium heat. Add minced garlic and onions and brown (approx 1-2 minutes).
4. Add the veggie crumbles and brown (approx 2-3 minutes) under medium heat
5. Add the peppers, zucchini, squash and cook for 5 more minutes.
6. Add the veggie crumble and vegetable mixture into the bowl with the pasta. Add the cans of stewed tomatoes. Season with the herbs such as oregano and basil.
7. Mix very well. Add the mixture to the casserole dish. Smooth well and add the cheese on the top of the mixture.
8. Cook in the oven for approx 20-25 minutes or until the cheese is melted and bubbly on sides.