Roasted Vegetable Penne Bake
Roasted Vegetable Penne Bake
Prep: 30 minutes
Bake: 20 minutes
Yield: 6 servings
Ingredients:
2 large zucchini, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
½ lb medium fresh mushrooms, halved
1 small onion, cut into 1-inch pieces
2 T olive oil
1 ½ tsp. Italian seasoning
2 cups uncooked penne pasta
1 can (15 oz.) crushed tomatoes, undrained
2 oz. provolone cheese, shredded
¾ cup frozen peas, thawed
¼ cup shredded part-skim mozzarella cheese
¼ cup plus 2 T grated Parmesan cheese, divided
½ tsp salt
½ tsp pepper
1 T butter, cubed
In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15x10x1-inch baking pan. Bake, uncovered, at 425 degrees for 20-25 minutes or until tender.
Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, ¼ cup Parmesan cheese, salt and pepper.
Transfer to a greased 11x7 in baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350 for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
Nutrition facts: 1 1/3 cups equals 238 calories, 12 g fat (5 saturated fat), 19 mg cholesterol, 520 mg sodium, 33 g carbohydrate, 5 g fiber, 14 g protein
Prep: 30 minutes
Bake: 20 minutes
Yield: 6 servings
Ingredients:
2 large zucchini, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
½ lb medium fresh mushrooms, halved
1 small onion, cut into 1-inch pieces
2 T olive oil
1 ½ tsp. Italian seasoning
2 cups uncooked penne pasta
1 can (15 oz.) crushed tomatoes, undrained
2 oz. provolone cheese, shredded
¾ cup frozen peas, thawed
¼ cup shredded part-skim mozzarella cheese
¼ cup plus 2 T grated Parmesan cheese, divided
½ tsp salt
½ tsp pepper
1 T butter, cubed
In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15x10x1-inch baking pan. Bake, uncovered, at 425 degrees for 20-25 minutes or until tender.
Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, ¼ cup Parmesan cheese, salt and pepper.
Transfer to a greased 11x7 in baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350 for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
Nutrition facts: 1 1/3 cups equals 238 calories, 12 g fat (5 saturated fat), 19 mg cholesterol, 520 mg sodium, 33 g carbohydrate, 5 g fiber, 14 g protein