Mediterranean Vegetable Casserole - cooking recipe

Ingredients

2 c. Hodgson Mills Veggie Bows, dry
1 Tbsp. vegetable oil
1 medium onion, finely chopped
1 clove garlic, minced
1 small zucchini, thin round slices
1/2 yellow pepper, chopped
1/2 red pepper, chopped
1/4 tsp. black pepper
3/4 tsp. dried oregano
14 oz. stewed tomatoes
16 oz. cottage or ricotta cheese
1/2 c. romano or parmesan cheese, grated
salt to taste

Preparation

Prepare pasta according to package, drain.
While pasta is cooking, grease a 2 quart oven proof baking dish.
Heat oil in a large skillet.
Add onion, garlic, zucchini and bell peppers. Saute over medium heat until tender.
Add black pepper, oregano and stewed tomatoes.
Cover, reduce heat and simmer for five minutes. Uncover and cook an additional 2 to 3 minutes to reduce liquid. Transfer half of the tomato sauce to prepared dish.
Top with half of the cooked pasta and half of the ricotta cheese.
Repeat layers and top with parmesan cheese.
Preheat oven to 350 degrees.
Bake for 25 to 30 minutes, until heated through.
Serves 6 to 8 people.