Veggie Pasta Casserole

This is really less of a recipe and more of an idea. I started making this with tomato sauce, ground beef and turkey pepperoni, and then did the vegetarian version for something different.

Ingredients

12-16 ounces of uncooked GF pasta (OK, you can use regular pasta if you must).
2 large zucchini
1 large onion
12ish ounces of mushrooms
About 1 cup of pesto
Olive oil for sauteeing
Garlic for seasoning
2 cups shreded mozzarella

Directions

Preheat oven to 350
Cook the pasta.
In the meantime saute each vegetable, spicing in any way you like, but I use lots of garlic (often garlic scapes).
Mix the cooked pasta, sauteed veggies, pesto and mozzarella in a large bowl.
Dump into a greased 9*13 inch baking pan.
Cover with foil.
Cook casserole for about an hour.