1 (10 ounce) package frozen Italian-style diced tomatoes
2 (14 ounce) cans peeled and diced mushrooms, drained
1 tablespoon olive oil
1 tablespoon garlic powder
2 tablespoons dried basil
1/2 teaspoon salt
1/4 teaspoon dried rosemary
1/8 teaspoon ground black pepper
1 (8 ounce) can tomato paste
2 tablespoons olive oil
1 (10 ounce) package zucchini noodles
Preheat oven to 350 degrees F (175 degrees C).
Melt tomatoes, mushrooms, olive oil, garlic powder, basil, salt, rosemary, pepper and tomato paste in a small saucepan over medium heat. Bring to a simmer, and cook until thickened.
Pour pasta into a 9x13 inch baking dish. Top with tomato mixture and zucchini.
Bake uncovered at 350 degrees F (175 degrees C) for 20 minutes, or until pasta is cooked and golden brown.