| 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°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°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
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”