INGREDIENTS

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."
1. 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.
2. 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.
3. 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.)
4. 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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