Make-ahead: 3-cheese baked penne with roasted

8 Servings

Ingredients

Quantity Ingredient
1 Sweet red pepper, chopped
1 Sweet yellow pepper, chopped
½ pounds Mushrooms, quartered
2 Zucchini, diced
1 small Eggplant, diced
3 Garlic cloves, minced
¼ cup Olive oil
Salt
Pepper
½ cup Fresh parsley, chopped
2 tablespoons Fresh basil, chopped, or 2 ts dried
½ teaspoon Dried rosemary
1 pounds Penne pasta
½ pounds Mozzarella, shredded
½ pounds Fontina cheese, diced
1 cup Parmesan, freshly grated

Directions

In large shallow pan, toss together peppers, mushrooms, zucchini, eggplant, garlic and oil; spread onto rimmed baking sheet. Bake in 500F 260C oven, stirring once or twice, for about 20 minutes or until softened. Transfer to greased 13x9-inch baking dish. Season with salt and pepper to taste. Stir in ⅓ cup of the parsley, basil and rosemary.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain well and rinse under cold water; let cool. Add to baking dish along with spaghetti sauce, mozzarella, Fontina and half of the Parmesan; toss to combine. Sprinkle with remaining Parmesan and parsley.

[Can be prepared to this point, covered and refrigerated for up to 1 day. Bring to room temperature.][When cooking pasta for a casserole that is not going to be baked right away, undercook slightly, then rinse under cold water.]

Bake in 375F 190C oven for 35-40 minutes or until bubbly.

8 servings for $20.21 CDN [Mar/95] Per serving: 675 calories, 29 g protein, 33 g fat, 68 g carbohydrate, very high source fibre, excellent source calcium, good source iron.

Serve with Romaine salad.

Source: Canadian Living magazine, Feb 95 Presented in article by Rose Murray: "So Good To Come Home To" [-=PAM=-] PA_Meadows@...

Related recipes