Baked vegetable mostaccioli

Ingredients:

1 12 oz package Tinkyada brand brown rice penne pasta

1 25 oz jar Muir Glen brand tomato basil pasta sauce (no sugar)

2 8 oz packages Earth Grown brand vegan mozzarella shreds (Aldi)

2 red or orange bell peppers, diced

8 oz white or portabello mushrooms, sliced

1 15 oz can great northern beans, rinsed and drained

8 oz fresh spinach

2 tbsp minced garlic

2 tbsp olive oil

Directions:

Preheat oven to 400 degrees. In a large pot, boil pasta according to package directions. While water is boiling and pasta is cooking…. In a large pan, heat oil, garlic and peppers over medium high heat until peppers soften. Add mushrooms and cook until softening. Add spinach and beans and cook until spinach is wilted. Stir in pasta sauce. When pasta is cooked, drain and add to vegetable mixture. Stir well, and stir in 1 8 oz package of mozzarella shreds. Pour mixture into large baking pan, top with remaining package of mozzarella shreds. Bake, uncovered, for 20-30 minutes until bubbly and shreds are melted. Serve hot.