Vegetable Pasta Bake

Looking for a vegetarian pasta dish?  Well, you have come to the right place. Thanks to Emeril for providing the roasted eggplant and gaaaaaahlic jarred pasta sauce!  Sauteed some veggies in olive oil, mixed them together with the sauce and 4 cups of cooked egg noodles, a little mozzarella and Parmesan and dinner is served.

3 T. olive oil

1/2 cup matchstick cut carrots

1 large yellow onion, chopped

1 large green bell pepper, chopped

1 can whole artichokes (5 - 7) to a can, chopped

2 T. chopped garlic

a few grinds of black pepper

kosher salt to taste

1/4 t. dried basil

1/4 t. dried oregano

1 jar Emeril's Roasted Eggplant and Gaaaaahlic Pasta Sauce

4 cups cooked egg noodles, drained

1 cup finely shredded mozzarella

1/4 cup grated Parmesan

Preheat oven to 375 degrees.  Spray non-stick spray on a 9 x 13 inch baking dish or a deep dish pie plate.

In a large skillet, heat olive oil over medium high heat.  Add the carrots and let them cook for a few minutes....

Now add the onions and let them do the same....

Next comes the bell pepper.....

Artichoke hearts next with the garlic, basil and oregano....

Let the vegetables cook about five minutes after each addition.  You don't want them mushy, but not crisp either.

Now is the time to add the sauce.  Fold in the vegetables until it's all combined.

Turn off the heat and fold in the egg noodles.

And last, but not least, add in the mozzarella.

Gently spoon the mixture into your prepared baking dish.

And sprinkle the Parmesan on top.  Cover with foil and bake for 18 minutes.

Remove foil and bake for about 5 minutes longer.

Top with additional Parmesan if you'd like.  And, of course, you'd like!