A grown up, healthy version of Mac & Cheese :).
Baked Macaroni with Veggies and Cheese
1 – 16 oz. package whole wheat macaroni
2 teaspoons olive oil
2 cups chopped zucchini
1 cup chopped summer squash
1 cup broccoli florets
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon black pepper
1 can (14.5 oz) no salt added diced tomatoes
1 cup pasta sauce (use any good, low-salt, low-sugar, olive oil based variety)
3/4 cup fat-free mozzarella cheese
3/4 cup low-fat mozzarella cheese
2 Tablespoons grated Parmesan cheese
Preheat oven to 375°. Prepare macaroni according to package directions (no salt). While the pasta is cooking; heat oil in large nonstick skillet over medium-high heat. Add zucchini, squash, broccoli, onion and garlic; sprinkle with basil, oregano, thyme and pepper. Saute 5 – 6 minutes or until the vegetables are lightly browned. Stir in tomatoes (with juice), and pasta sauce. Cover and simmer 2-3 more minutes.
Drain the pasta, place back in the pan, add the sauteed veggies and mix well Place 1/2 the pasta mixture into a 9″ x 13″ baking dish that has been coated with cooking spray. Combine the cheeses into a small bowl. Top the pasta mixture with 1/2 of the cheese mixture, place the remaining pasta on top of the cheese layer and sprinkle the remaining cheese on top. Cover and bake for 20 minutes, uncover and bake for 5 – 8 more minutes or until the cheese is lightly browned.