| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Canadian | Cheese, Pastanoodle, Vegetables | 8 | Servings |
INGREDIENTS
| 1 | Sweet red pepper, chopped | |
| 1 | Sweet yellow pepper, chopped | |
| 1/2 | lb | Mushrooms, quartered |
| 2 | Zucchini, diced | |
| 1 | Eggplant, diced | |
| 3 | Garlic cloves, minced | |
| 1/4 | c | Olive oil |
| Salt | ||
| Pepper | ||
| 1/2 | c | Fresh parsley, chopped |
| 2 | T | Fresh basil, chopped or |
| 2 ts dried | ||
| 1/2 | t | Dried rosemary |
| 1 | lb | Penne pasta |
| 1/2 | lb | Mozzarella, shredded |
| 1/2 | lb | Fontina cheese, diced |
| 1 | c | Parmesan, freshly grated |
INSTRUCTIONS
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 1/3 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=-] [email protected] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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