Pasta Casserole

• 1 "family" size pkg. of frozen "California style" mixed vegetables (broccoli, cauliflower, carrots)
• 1 pkg. shell pasta (or pasta spirals)
• 1 med. onion, chopped
• 1 28 oz. can whole tomatoes
• 1 Tbsp. dry basil
• 1/2 tsp. garlic powder
• 1/4 tsp. dry oregano
• 3/4 cup shredded mozzarella cheese

Cook pasta as directed on package, just until tender - drain.

DO NOT OVER COOK!!

While pasta is cooking, in a large skillet using a small amount of olive oil, saute chopped onion until tender but not brown. Add vegetables and "stir-fry" until just tender.

Add tomatoes (crush first), basil, oregano, and garlic powder (and salt to taste, about 1/2 tsp.).

Add vegetables to drained pasta, stir gently to mix. Pour into a casserole dish and cover with shredded cheese. Cover with foil and bake at 375 degrees (F) for 30 minutes, until hot and bubbly.

NOTE: For those of us who are moving away from the use of animal products in our food, vegetarian cheeses are widely available.