| 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=-] PA_Meadows@msn.com From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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