It's Been Too Long Veggie Pasta Bake

Hello veggies.  Where have you been?  I'm sorry I've been neglectful and I swear I did kinda miss you, but thank you for coming back to me in such a delicious way.  Gotta love when veggies don't taste like veggies.  This pasta bake tasted like a sinful baked ziti.  I think my favorite part was the eggplant.  Yum!

I did borrow and modify this recipe from another blogger on the healthy living circuit, but I can't for the life of me remember who.  I don't want to not give credit where it is due, so please, if you know where this is from, please let me know so I can link appropriately.  If it helps, I do remember she's a cutie.  That should narrow it down, right?  LOL  In the meantime, I'll keep hunting, but you guys please, enjoy this recipe.  It's delicious and perfect for the cooler weather ahead.

Spicy Sausage and Veggie Pasta Bake

1 zucchini, sliced
2 eggplant, sliced
2 tomatoes, chopped
1 lb spicy chicken sausage, sliced
3 cups marinara sauce
1 lb whole wheat penne
1 tsp balsamic vinegar
1 tsp salt
2 tsp garlic powder
1 tsp red pepper flakes
1 tsp onion powder
1/2 cup low fat mozzarella, shredded
olive oil for pot
grated parm if desired

My fixins':

Heat oven to 400.  In a grill pan over medium heat, grill zucchini and eggplant slices for about 4 minutes per side.  Brown sausage in a lightly oiled pan.  Boil pasta, cook, drain and set aside.

In empty pasta pot heat olive oil over medium heat.  Add tomatoes, spices and vinegar.  Cook for 5 minutes, frequently stirring.  Add sauce and chicken sausages.  Stir to combine.  Cook to just heated through.

In your lasagna pan layer the sauce, pasta, veggies and cheese.  Repeat until all ingredients are used.  Top with grated parm if desired.

Cover with foil and bake for 20 minutes.  Remove foil and broil for 3 minutes or until cheese is bubbly and browned.

Enjoy!