• 3 cups mostaccioli, cooked, drained
• 1 jar (27-1/2 oz.) light pasta sauce
• 1 pkg. (8 oz.) Kraft 2% Milk Shredded Reduced Fat Mozzarella cheese, divided
• 2 cups thinly sliced mushrooms
• 2 cups sliced halved yellow squash
• 2 cups sliced halved zucchini

Mix mostaccioli, sauce, 1 cup of the cheese and vegetables. Spoon into 13x9-inch baking dish; sprinkle with remaining cheese. Bake at 375ºF for 20 to 25 minutes or until thoroughly heated.
*Great Substitute: Substitute 1 cup each thinly sliced red and green peppers for 1 cup each of the squash and zucchini.

Recipe created by Kraft Kitchens