Harvest Bake on a Fall Evening!!

When I was working at Kindred Spirits Country Inn in beautiful Cavendish, PEI, we would have to provide food service for various retreats and groups that would use the Inn.  One year we fixed this Harvest Bake casserole and it was yummy.  I still use the recipe and the family loves it.  It's great because if I dice the veggies small enough, even my pickiest vegetable eater will eat them.  It also is cheesy and really tasty.  We always serve it with a nice green salad or spinach salad.

I went to take a picture of the casserole, but my family had already started digging in, so I had to use what was left....and the leftovers by the way are just as good.

Harvest Pasta Bake

1 pound penne

2 cups plain yogurt

2 Tbsp. white or red wine vinegar

2 garlic cloves, minced

1 Tbsp. Italian seasoning

1 1/2 tsp. salt

1/2 tsp. hot sauce

1 1/2 cups finely chopped zucchini

1/4 cup finely chopped carrot

1/2 cup chopped red pepper

1/2 cup chopped green onion (I use regular onion if I don't have green)

1 large chopped tomato

1 cup shredded cheddar cheese (I use a bit more)

12 eggs

2 Tbsp. parmesan cheese (I am more generous than this)

Cook pasta according to directions & drain.  In large bowl combine 1/2 cup yogurt with vinegar, garlic, Italian seasoning, salt and hot pepper sauce.  Toss gently with hot pasta.  Add zucchini, carrot, pepper, green onion and tomato.  Toss just until mixed.  Turn into greased 13x9 pan.  Sprinkle with cheddar cheese.
In another large bowl, beat eggs until light and foamy.  Stir in remaining 1 1/2 cups yogurt; pour over pasta mixture.  Sprinkle with parmesan cheese.  Bake in a 350 oven for 30 - 35 minutes.  Let stand about 8 minutes before cutting.