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Baked Pennette With Vegetables And Cheese

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains, Dairy Jewish 6 Servings

INGREDIENTS

10 oz Pennette
Salt
5 c 3/4 inch diced assorted
vegetables such as
mushrooms zucchini
eggplant or roasted
peppers.
1/2 t Fennel seeds
Red pepper flakes
2 t Minced garlic
1 Jar, 26 ounce spicy pasty
sauce
3 c Shredded skim mozzarella or
Monterey jack Cheese
Grated Parmesan cheese

INSTRUCTIONS

Published in the Los Angeles Times on August 19, 1998, in an article
written by Abby Mandel...Ms Mandel says, "fresh basil and grated
Parmesan cheese are delicious additions. Pennette, a small version of
penne pasta, works especially well in casseroles, but penne can also
be used."  Cook pasta in plenty of boiling salted walter until tender
but still  firm, 10 - 12 minutes or according to package instructions.
Drain and  toss with 1 tablespoon olive oil. Heat remaining 1
tablespoon oil in  12-in nonstick skillet over medium-high heat. When
hot, add  vegetables and fennel seeds. Sprinkle with 1/2 teaspoon salt
and  stirfry until vegetables are barely tender, about 3 minutes. Stir
in  red pepper flakes to taste, garlic and pasta sauce. Taste and
adjust  seasoning; mixture should be highly seasoned. Transfer mixture
to  large bowl, add pasta and toss well. Layer 1/2 pasta in shallow
greased 2 1/2 - quart casserole. Sprinkle with 1 1/2 cups mozzarella.
top with remaining pasta and sprinkle with remaining mozzarella.
(recipe can be prepared several hours ahead and kept at room
temperature.) Bake at 350 degrees, tented loosely with foil, 35
minutes. Remove foil and bake until sizzling and edge of cheese are
browned, 10 - 15 minutes. Let rest 10 minute before serving. Pass
Parmesan Cheese separately.  362 calories; 463 mg sodium; 15 mg
cholesterol; 10 grams fat; 49 grams  carbohydrates; 17 grams protein;
2.77 grams fiber  Posted to JEWISH-FOOD digest by Linda Shapiro
<lss@coconet.com> on  Aug 19, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 299
Calories From Fat: 164
Total Fat: 18.7g
Cholesterol: 67.2mg
Sodium: 891.7mg
Potassium: 148.5mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 2g
Protein: 27.2g


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