Baked pennette with vegetables and cheese

Yield: 6 Servings

Measure Ingredient
10 ounces Pennette
\N \N Salt
5 cups (3/4 inch diced) assorted vegetables; such as mushrooms, zucchini, eggplant or roasted peppers.
½ teaspoon Fennel seeds
\N \N Red pepper flakes
2 teaspoons Minced garlic
1 \N Jar; (26 ounce) spicy pasty sauce
3 cups Shredded skim mozzarella or Monterey jack Cheese
\N \N Grated Parmesan cheese

Published in the Los Angeles Times on August 19, 1998, in an article written by Abby Mandel...Ms Mandel says, "fresh basil and grated Parmesan cheese are delicious additions. Pennette, a small version of penne pasta, works especially well in casseroles, but penne can also be used." 1. Cook pasta in plenty of boiling salted walter until tender but still firm, 10 - 12 minutes or according to package instructions. Drain and toss with 1 tablespoon olive oil.

2. Heat remaining 1 tablespoon oil in 12-in nonstick skillet over medium-high heat. When hot, add vegetables and fennel seeds. Sprinkle with ½ teaspoon salt and stirfry until vegetables are barely tender, about 3 minutes. Stir in red pepper flakes to taste, garlic and pasta sauce. Taste and adjust seasoning; mixture should be highly seasoned.

3. Transfer mixture to large bowl, add pasta and toss well. Layer ½ pasta in shallow greased 2½ - quart casserole. Sprinkle with 1 ½ cups mozzarella. top with remaining pasta and sprinkle with remaining mozzarella. (recipe can be prepared several hours ahead and kept at room temperature.)

4. Bake at 350 degrees, tented loosely with foil, 35 minutes. Remove foil and bake until sizzling and edge of cheese are browned, 10 - 15 minutes.

Let rest 10 minute before serving. Pass Parmesan Cheese separately.

362 calories; 463 mg sodium; 15 mg cholesterol; 10 grams fat; 49 grams carbohydrates; 17 grams protein; 2.77 grams fiber Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Aug 19, 1998, converted by MM_Buster v2.0l.

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