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 500øF 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 375øF 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)
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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