Classic mostaccioli

12-16 oz bag bag gluten free vegan pasta (I like liveGFree brand from Aldi)

6 oz baby bella mushrooms chopped

1 zucchini, diced

1 tablespoon minced garlic

2 cups chopped spinach

1 red or yellow bell pepper, diced

1/2 teaspoon crushed red pepper

1 teaspoon dried oregano

1-2 tablespoons olive oil

1 25 oz jar vegan spaghetti sauce without sugar (Muir Glen or 365 are our favorites)

8 oz package Daiya mozzarella style shreds

Cook pasta according to package instructions, being careful to not overcook. When done, strain, rinse in cold water, then let stand in cold water while remaining ingredients are prepared.

Preheat oven to 400 degrees.

Heat olive oil and garlic over medium high heat in a large pan. Add all vegetables and cook until vegetables are tender crisp (just a few minutes)

Strain pasta again, then add directly into pan with vegetable mixture. Stir in 3/4 of sauce and 1/2 the Daiya shreds. Mix well. Transfer into an 8x12 baking dish. Top with remaining sauce and remaining Daiya shreds. Bake uncovered for 45-55 minutes. Serve hot.