Three-cheese baked penne with roasted vegetables

8 Servings

Ingredients

Quantity Ingredient
1 Sweet red and yellow pepper, chopped
3 cups Quartered mushrooms (1/2 lb)
2 Zucchini, diced
1 small Eggplant, diced
3 cloves Garlic, minced
¼ cup Olive oil
Salt and pepper
½ cup Chopped fresh parsley
2 tablespoons Chopped fresh basil (or 2 tsp. dried)
½ teaspoon Dried rosemary
5 cups Penne pasta
1 can (28 oz.) meatless spaghetti sauce
3½ cup Shredded mozzarella cheese
2 cups Diced Fontina cheese
1 cup Freshly grated Parmesan cheese

Directions

In large shallow pan, toss together red and yellow peppers, mushrooms, zucchini, eggplant, garlic and oil; spread onto rimmed baking sheet. Bake in 500øF 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 for 8 to 10 minutes or until tender but firm. Drain well and rinse under cold water; let cool. Add to baking dish along with spaghetti sauce, mozzarella cheese, Fontina cheese and half of the Parmesan; toss to combine.

Sprinkle with remaining Parmesan and parsley. (Penne can be prepared to this point, covered and refrigerated for up to 1 day; bring to room temperature.) Bake in 375øF oven for 35 to 40 minutes or until bubbly.

Makes 8 servings. Typed in MMFormat by cjhartlin@... Source: The Canadian Living 20th Anniversary Cookbook.

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 9, 1999

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