Gluten-Free Veggie Pasta Bake | Dole

Ingredients

• Nonstick cooking spray
• 1 box (8 ounces) chickpea penne pasta
• 1 tablespoon olive oil
• 2 medium DOLE ® Carrots, chopped
• 1 medium DOLE ® Red Onion, chopped
• 1 small head DOLE ® Cauliflower, cut into small florets
• 1½ packages (8 ounces each) DOLE ® Mushrooms, sliced
• 1 package (6 ounces) DOLE ® Baby Spinach
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 2 cups low sodium marinara sauce
• ½ cup low-moisture part-skim mozzarella cheese
• ⅓ cup grated Parmesan cheese