This casserole can be easily assembled and baked. This is also good the following day.  

• 8 ounces whole-wheat pasta (penne, farfalle, fusilli, or macaroni elbow or your choice)
• 3 cups broccoli florets, fresh or frozen
• 1 cup diced carrots, fresh or frozen
• 1 tablespoon oil or ¼ cup vegetable broth, for sautéing
• 1 small onion, diced
• 1 clove garlic, minced
• 1 jalapeño, seeded, diced (optional)
• 1 cup mushrooms, chopped
• 1 (28 oz) can stewed, diced, or fire-roasted tomatoes
• 1 tablespoon tomato paste
• ½ cup corn, fresh or frozen
• 1 zucchini, diced
• ½ cup of marinated artichoke hearts, chopped
• ½ teaspoon dried oregano or marjoram
• 1 tablespoon fresh basil, chopped (optional)
• 2 tablespoons capers, drained
• 1 teaspoon of Deb’s Seasoning (page 269)
• 1 teaspoon of garlic salt
• 1 cup breadcrumbs for top
• ½ cup pine nuts, toasted, chopped
• 1 tablespoon parsley, chopped  

 Preheat oven to 350°F (175°C). Lightly oiled or spray with cooking oil a 10”×13” casserole dish.  Bring large pot of lightly salted water to a boil, add pasta and boil al dente, according to package instructions. Be careful not to overcook pasta; it will be cooking in oven later. Add broccoli and carrots to the pasta water for the last 4 minutes of the cooking time. Just before pasta is finished cooking, reserve one cup of the pasta water. Drain pasta and vegetables and run under cold water to stop cooking. Set aside.  Heat oil or vegetable broth in a large skillet and sauté onion, garlic, and jalapeño until tender. Drop mushrooms into onion mixture and cook for 3 more minutes, then add tomatoes with tomato paste, corn, zucchini, artichoke hearts, oregano, basil, capers, Deb’s Seasoning, and garlic salt to skillet. Taste and add salt as desired. Next, toss in cooked pasta and add the pasta water as needed to thin. Transfer entire contents of skillet into casserole dish.  In a separate bowl, mix breadcrumbs together with pine nuts and parsley. Cover top of casserole with breadcrumb mixture.

Place in oven, uncovered, for 35-45 minutes or until bubbly and lightly browned. If dish seems too dry while cooking, add ½ cup of pasta water around the edges of the dish. Remove from oven and let flavors blend together for 10 minutes before serving. 

Hint:

To make fresh breadcrumbs, cut away crusts of coarse textured bread. Crumble the bread into a food processor and pulse processor until bread reaches desired consistency. For dried crumbs, dry fresh crumbs in an oven set on 200°F (95°C) for about 30-45 minutes.