Easy Italian Vegetable Pasta Bake

Easy Italian Vegetable Pasta Bake
     Nancy Zwick, Nutrition Expert, American Dairy Council
     Created by Kraft Kitchens on behalf of the American Dairy Association

Makes 6 servings
Prep Time:  10 minutes
Cook Time:  20 minutes
3 cups mostaccioli, cooked & drained
1 jar (27 1/2 oz.) light pasta sauce
1 pkg. (8oz.) 2% milk shredded Mozzarella cheese
2 cups thinly sliced mushrooms
2 cups sliced & halved yellow squash
2 cups sliced & halved zucchini
Mix mostaccioli, sauce, 1 cup of the cheese and vegetables.  Spoon into 13X9 inch baking dish.  Sprinkle with remaining cheese.  Bake at 375 degrees for 20-25 minutes or until thoroughly heated.
*Great Substitute:  Replace 1 cup each of the squash and zucchini with1 cup each thinly sliced red and green peppers.
Calories:  370
Fat:  7g
Saturated Fat:  4g
Cholesterol:  20mg
Sodium:  690mg
Calcium:  35% Daily Value
Protein:  21g
Carbohydrates:  56g