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Recipe: 3 Cheese Baked Penne With Roasted Eggplant And Peppers
Similar Categories: Cheese, Baked, Penne, Roasted, Eggplant, Peppers
Yield: 8 Servings
1 Sweet red pepper, chopped
1 Sweet yellow pepper, chopped
1/2 lb Mushrooms, quartered
2 Zucchini, diced
1 sm Eggplant, diced
3 Garlic cloves, minced
1/4 c Olive oil
Salt
Pepper
1/2 c Fresh parsley, chopped
2 tb Fresh basil, chopped, or
- 2 ts dried
1/2 ts Dried rosemary
1 lb Penne pasta
1/2 lb Mozzarella, shredded
1/2 lb Fontina cheese, diced
1 c Parmesan, freshly grated
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 1/3 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.
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.
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