Zucchini, eggplant and tomato casserole

I have since learned to take pictures BEFORE it's cooked. It's all about
the prep work, and it looks all the more impressive.

Last August (when I still ate cheese), I whipped this bad boy up during a marathon of whatever was popular on TV at the time.

Layered: Newman's Own Marinara (this stuff is the bomb), Healthy Harvest rotini, shredded cheese... rotini... cheese... mm... topped with tomato wedges, and sliced zucchini and eggplant. And cheese. Baked at 375° for about 25 minutes.

Please disregard the crab-shaped pot-holder in the back firing lasers.