Make-ahead: 3-cheese baked penne with roasted
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sweet red pepper, chopped | |
| 1 | Sweet yellow pepper, chopped | |
| ½ | pounds | Mushrooms, quartered |
| 2 | Zucchini, diced | |
| 1 | small | Eggplant, diced |
| 3 | Garlic cloves, minced | |
| ¼ | cup | Olive oil |
| Salt | ||
| Pepper | ||
| ½ | cup | Fresh parsley, chopped |
| 2 | tablespoons | Fresh basil, chopped, or 2 ts dried |
| ½ | teaspoon | Dried rosemary |
| 1 | pounds | Penne pasta |
| ½ | pounds | Mozzarella, shredded |
| ½ | pounds | Fontina cheese, diced |
| 1 | cup | Parmesan, freshly grated |
Directions
In large shallow pan, toss together peppers, mushrooms, zucchini, eggplant, garlic and oil; spread onto rimmed baking sheet. Bake in 500F 260C 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 ⅓ cup of the parsley, basil and rosemary.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain well and rinse under cold water; let cool. Add to baking dish along with spaghetti sauce, mozzarella, Fontina and half of the Parmesan; toss to combine. Sprinkle with remaining Parmesan and parsley.
[Can be prepared to this point, covered and refrigerated for up to 1 day. Bring to room temperature.][When cooking pasta for a casserole that is not going to be baked right away, undercook slightly, then rinse under cold water.]
Bake in 375F 190C oven for 35-40 minutes or until bubbly.
8 servings for $20.21 CDN [Mar/95] Per serving: 675 calories, 29 g protein, 33 g fat, 68 g carbohydrate, very high source fibre, excellent source calcium, good source iron.
Serve with Romaine salad.
Source: Canadian Living magazine, Feb 95 Presented in article by Rose Murray: "So Good To Come Home To" [-=PAM=-] PA_Meadows@...