Three-cheese Baked Penne With Roasted Vegetables

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		Eggplant, diced
3		Garlic, minced
1/4	c	Olive oil
		Salt and pepper
1/2	c	Chopped fresh parsley
2	T	Chopped fresh basil, or 2
		tsp. dried
1/2	t	Dried rosemary
5	c	Penne pasta
1		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 500Ã¸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
375Ã¸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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 755 Calories From Fat: 324 Total Fat: 36.4g Cholesterol: 105mg Sodium: 1232.9mg Potassium: 400.9mg Carbohydrates: 58.9g Fiber: 4.6g Sugar: 2.8g Protein: 46.9g