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1. Heat oven to 450 degree F. Lightly coat 2 jelly-roll pans with vegetable cooking spray. Drizzle oil over eggplant, zucchini, mushrooms and onion; toss. Arrange vegetables on both pans. Sprinkle with salt and pepper. Roast 30 minutes or until vegetables are tender.
2. Reduce oven temperature to 400 degree F. Spread 1/2 cup of the marinara sauce over bottom of 13x9-inch baking dish. Combine pasta, vegetables, 1 cup of the marinara sauce and Parmesan in bowl. Spoon into prepared dish. Spread remaining 1/2 cup marinara sauce over top and sprinkle with mozzarella cheese. Bake 20 to 25 minutes or until bubbly. Garnish with rosemary. Makes 6 servings.