Name: Three-Cheese Baked Penne With Roasted Vegetables
Ingredients: 1 Sweet red and yellow pepper, chopped; 3 c Quartered mushrooms (1/2 lb); 2 Zucchini, diced; 1 sm Eggplant, diced; 3 cl Garlic, minced; 1/4 c Olive oil; Salt and pepper; 1/2 c Chopped fresh parsley; 2 tb Chopped fresh basil (or 2 tsp. dried); 1/2 ts Dried rosemary; 5 c Penne pasta; 1 cn (28 oz.) meatless spaghetti sauce; 3 1/2 c Shredded mozzarella cheese; 2 c Diced Fontina cheese; 1 c Freshly grated Parmesan cheese

When the minister of the gospel faces the Lord God as judge, there will be many questions addressed to him. There will be many standards of accountability. There will be many criteria of judgment, but in the end the most essential criterion of judgment for the minister of God is, “Did you preach the Word? Did you fully carry out the ministry of the Word? In season and out of season, was the priority of ministry the preaching of the Word?”… There is one central, non-negotiable, immovable, essential priority, and that is the preaching of the Word of God.

Albert Mohler

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Meats, Dairy	Canadian	Pasta, Vegetables	8	Servings

INGREDIENTS

1		Sweet red and yellow pepper, chopped
3	c	Quartered mushrooms (1/2 lb)
2		Zucchini, diced
1	sm	Eggplant, diced
3	cl	Garlic, minced
1/4	c	Olive oil
		Salt and pepper
1/2	c	Chopped fresh parsley
2	tb	Chopped fresh basil (or 2 tsp. dried)
1/2	ts	Dried rosemary
5	c	Penne pasta
1	cn	(28 oz.) meatless spaghetti sauce
3 1/2	c	Shredded mozzarella cheese
2	c	Diced Fontina cheese
1	c	Freshly grated Parmesan cheese

INSTRUCTIONS

In large shallow pan, toss together red and yellow peppers, mushrooms,
zucchini, eggplant, garlic and oil; spread onto rimmed baking sheet. Bake
in 500&deg;F 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 for 8 to 10
minutes or until tender but firm. Drain well and rinse under cold water;
let cool.  Add to baking dish along with spaghetti sauce, mozzarella
cheese, Fontina cheese and half of the Parmesan; toss to combine.
Sprinkle with remaining Parmesan and parsley.  (Penne can be prepared to
this point, covered and refrigerated for up to 1 day; bring to room
temperature.)  Bake in 375&deg;F oven for 35 to 40 minutes or until bubbly.
Makes 8 servings.  Typed in MMFormat by cjhartlin@email.msn.com Source: The
Canadian Living 20th Anniversary Cookbook.
Posted to MM-Recipes Digest  by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Sep 9, 1999

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