2 c. cooked brown rice
2 c. broccoli, cut in 1/2" slices
2 carrots, cut in julienne strips (1 c.)
1 zucchini bias, sliced (1 c.)
1 c. cut green beans
1 (16 oz.) jar Ragu
Marinara Sauce
1 c. shredded longhorn cheese
1 c. shredded Monterey Jack cheese

Place rice in bottom of 10 x 6 x 2 inch pan. Cook broccoli, carrots, zucchini and beans in boiling salted water until just tender, 5-7 minutes; drain. Spoon vegetables over rice; top with marinara sauce. Cover and bake 30 minutes at 375 degrees. Combine cheeses and sprinkle over casserole. Return to oven to melt cheese, about 5 minutes. Serves 6.