Roasted Vegetable Pasta Bake

Ingredients

• 12 ounces brown rice penne pasta, cooked al dente
• 3 tablespoons extra virgin olive oil
• 1 small red onions, chopped
• 3 cups chopped butternut squash
• 1 pound brussels sprouts, halved
• 1 large red bell peppers, chopped
• ½ teaspoons Herbamare
• 1 teaspoon dried thyme
• ½ teaspoons dried basil
• 1 cup cottage cheese
• 8 ounces mozzarella balls (about 1 cup)
• 3 cloves garlic, crushed
• 2 tablespoons thinly sliced fresh sage