I'm constantly searching for new and healthy recipes to make for my family. Lately, I've felt like I've been in a bit of a rut. Maybe it's because of the weather, or the fact that my oldest son has been out of school for "spring" break, or due to dealing with sick kids over "spring" break. Yes, I keep quoting the word spring, because even though it's almost May, it seems that spring has taken a very looooonnng detour from here. The crockpot has definately been on overtime for most of the winter. So begins my quest for more colorful food. I found this recipe on one of the many blogs I follow, The Vegan Version. While our family is nowhere near being vegans, (maybe someday, right?) I have been slowly adopting a more vegetarian diet with my family. It's a start, anyway. The original recipe was called Butternut Squash Pasta Sauce. As I usually do with most recipes I find, I like to adapt them and with this one, took it one step further. I only had sweet potatoes on hand, and wanted more color for the dish, so also added spinach and mozzarella cheese. At that point I decided to just throw it all in a pyrex baking dish and make it a casserole. This recipe makes a lot. It will be two dinners for my family of four. Thanks to The Vegan Version blog for helping me bust out of my rut.