| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Canadian |
Pastanoodle, Vegetables, Cheese |
8 |
Servings |
INGREDIENTS
| 1 |
|
Sweet red pepper, chopped |
| 1 |
|
Sweet yellow pepper, chopped |
| 1/2 |
lb |
Mushrooms, quartered |
| 2 |
|
Zucchini, diced |
| 1 |
sm |
Eggplant, diced |
| 3 |
|
Garlic cloves, minced |
| 1/4 |
c |
Olive oil |
|
|
Salt |
|
|
Pepper |
| 1/2 |
c |
Fresh parsley, chopped |
| 2 |
tb |
Fresh basil, chopped, or 2 ts dried |
| 1/2 |
ts |
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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