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baking, roasting Italian
Three-Cheese Baked Penne with Roasted Vegetables

Photo by: Mark Shapiro
Comments: 2
 

Recipe

This is the type of make-ahead casserole I love serving to company, especially if there is a vegetarian in the crowd. Your family will love it too, and you can easily make it in two 9-inch (2.5 L) square baking dishes to freeze one and enjoy the other now. A crisp green salad goes well with the smooth texture of the deliciously melted cheeses.

Yield: Makes 8 servings

Ingredients

  • 1 sweet red pepper, chopped
  • 1 sweet yellow pepper, chopped
  • 3 cups (750 mL) quartered mushrooms (½ lb/250 g)
  • 2 zucchini, diced
  • 1 small eggplant, diced
  • 3 cloves garlic, minced
  • ¼ cup (50 mL) olive oil
  • Salt and pepper
  • ½ cup (125 mL) chopped fresh parsley
  • 2 tbsp (25 mL) chopped fresh basil (or 2 tsp/10 mL dried)
  • ½ tsp (2 mL) dried rosemary
  • 5 cups (1.25 L) penne pasta
  • 3½ cups (875 mL) meatless spaghetti sauce
  • 3½ cups (875 mL) shredded mozzarella cheese
  • 2 cups (500 mL) diced Fontina cheese
  • 1 cup (250 mL) freshly grated Parmesan cheese

Directions

1. In a large shallow pan, toss together the red and yellow peppers, mushrooms, zucchini, eggplant, garlic and oil; spread out and roast in 450°F (230°C) oven for about 25 minutes or until softened, stirring once or twice. Season with salt and pepper to taste. Sir in 1/3 cup (75 mL) of the parsley, basil and rosemary.

2. Meanwhile, in a large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Pour in 2 cups (500 mL) cold water; then drain well and let cool. Gently combine with spaghetti sauce, vegetables, mozzarella cheese, Fontina cheese and half of the Parmesan. Transfer to a greased shallow 12-cup (3 L) baking dish.

3. Sprinkle with remaining Parmesan and parsley. (Pasta can be prepared to this point, covered and refrigerated for up to 1 day, or frozen for up to 2 months. Thaw in refrigerator. Bring to room temperature before heating.)

4. Bake, covered with greased foil, in 375°F (190°C) oven for 30 minutes. Uncover and bake for 10 to 15 minutes longer or until bubbly.


© 2002 Rose Murray
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

691kcal (35%)
621mg (62%)
85mg (142%)
275mcg RAE (9%)
1046mg
97mg
36g
11g
7g
64g
88mg (29%)
1626mg (68%)
16g (81%)
33g (51%)
5mg (25%)
 

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  • SueD

    11.06.11 Flag comment

    The recipe looked terrific so I made for 6 invited to dinner. I only used 1 lb of penne. I have enough for 3-4 more meals from the second baking dish which I'll freeze. Wonderful, well received and copies requested. I was delighted. If you reheat it, it is every bit as tasty, if not more so.

  • raviiyer

    02.28.10 Flag comment

    Substituted Fontina with Gruyere cheese, reduced the Mozzarella cheese a bit and tried with fusili pasta - came out great

 

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