Veggie Lovers Baked Ziti

This recipe is easily adaptable to what is on hand- fresh, frozen, or canned veggies, leftovers, meat or no meat, etc. It's always yummy. Thanks Jill! and the back of the Hunt's can.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 3  medium  yellow squash or 3  medium zucchini
• 1 1⁄2 cups mushrooms, sliced (optional)
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (10 ounce) package frozen broccoli, thawed (optional)
• 1 (26 ounce) can  spaghetti sauce (I use Hunt's Chunky Vegetable)
• 1 (16 ounce) jar alfredo sauce (or make your own- 2 cups)
• 12  ounces ziti pasta or 12  ounces penne, cooked and kept warm
• 3  cups mozzarella cheese, shredded
• 1⁄2 lb ground beef, browned (optional)
•  nonstick cooking spray

Directions

1. Preheat oven to 425.
2. Heat oil on Med-hi in skillet.
3. Add squash (and optional mushrooms) and season with salt and pepper.
4. Cook until squash starts to brown.
5. Add spinach (and optional broccoli); cook until water evaporates.
6. Blend the sauces into the veggies.
7. Heat through.
8. Toss with pasta, optional ground beef, and half of the cheese.
9. Coat a 13x9 pan with spray.
10. fill dish and top with leftover cheese.
11. Bake 10 min or until cheese melts.