Italian Vegetable Casserole

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
4	cups	elbow macaroni -- cooked
1	pound	Morning Star Crumbles
2	medium	zucchini -- Italian style -- sliced
14 1/2	ounces	no salt added stewed tomatoes -- drained and sliced
1	medium	onion -- chopped
2	cloves	garlic -- minced
3 1/2	ounces	black olives -- drained
8	ounces	no salt added tomato sauce
1/2	cup	red wine
1/2	teaspoon	salt
1/4	teaspoon	pepper
1 1/2	teaspoons	Italian seasoning
1	cup	cheddar cheese -- low sodium -- shredded
1/2	cup	Parmesan cheese

Cook crumbles, onion and garlic until onion is soft. Drain. Add tomato sauce, red wine, salt, pepper and Italian seasonings.

In a 2-quart casserole combine vegetable mixture with macaroni, zucchini, tomatoes and olives. Cook in a 350°F oven for 30 minutes.

Combine cheddar and Parmesan cheeses and sprinkle over cooked casserole. Return to oven for 5 minutes or until cheese melts.

Makes 8 servings.

Per Serving: 341 Calories; 11g Fat (28.3% calories from fat); 21g Protein; 39g Carbohydrate; 5g Dietary Fiber; 18mg Cholesterol; 821mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat.