1 TB olive oil
1 large onion, finely chopped
1 clove garlic, crushed
3 medium zucchinis, sliced
3 1/3 oz button mushrooms, sliced
2 cups tomato pasta sauce
1 cup frozen peas
salt and pepper
1 1/2 cups dried pasta (penne or spiralli)
4 TB grated Parmesan cheese
Preheat oven to 300 degrees F. Heat oil in a frying pan. Add the onion and garlic to the pan, cover over low heat for 4 minutes or until onions are soft. Add zucchinis and mushrooms, cook for 3 minutes. Add the sauce and peas, cook for 3 minutes. Season with salt and pepper. Remove from heat and set aside.
Cook pasta for 10-12 minutes. Drain. Add to the vegetables in the pan. Spoon the mixture into a casserole dish. Sprinkle with Parmesan cheese and bake, covered, for 20-30 minutes.
The Essential Vegetarian Cookbook, Bay Books, 2010