Vegetable Three-Cheese Penne
Prep time:
30 minutesCooking time:
25 minutesThis dinner can be budget-priced if you prepare your own spaghetti sauce. Oil, garlic, canned tomatoes and herbs are all you need. Make a double batch and freeze half for later use.
Ingredients
Serves 6
- 1 red bell pepper, chopped
- 8 ounces mushrooms, quartered
- 2 medium zucchini, chopped
- 1 small eggplant, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons dried basil
- 16 ounces penne pasta
- 1 (14-ounce) jar meatless spaghetti sauce
- 8 ounces mozzarella cheese, shredded
- 8 ounces fontina cheese, shredded
- 1 cup grated Parmesan cheese
Directions
1
Preheat oven to 450°F. Combine vegetables, oil, salt, pepper and basil in a large bowl. Stir well. Spread on a baking pan. Roast, stirring every 5 minutes, until soft, about 20 minutes.
2
Meanwhile, cook pasta according to package directions. Drain. Grease a medium baking dish.
3
Reduce oven temperature to 350°F. Combine pasta, vegetables, spaghetti sauce, mozzarella and fontina in a large bowl. Spread in prepared dish.
4
Sprinkle Parmesan over pasta mixture. Bake until Parmesan is browned, about 25 minutes.
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Cookin' xpress!
Cookin' xpress!
If you're in a hurry, sauté the vegetables in a small amount of olive oil instead of roasting them.
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