• 6servings
  • 20minutes
  • 277calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 carrots, sliced

  2. 1 large zucchini, sliced

  3. 1 large yellow squash, sliced

  4. 1 red onion, chopped

  5. 1 red bell pepper, chopped

  6. 1 cup Classico® Tomato and Basil Sauce

  7. 4 tablespoons olive oil

  8. 1 pinch garlic salt

  9. ground black pepper to taste

  10. 1 1/2 cups shredded mozzarella cheese

  11. 1/2 cup grated Parmesan cheese

  12. 1 (18 ounce) package prepared polenta

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in pasta sauce. Stir, cover and simmer until vegetables are slightly tender.

  3. Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.

  4. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.


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