Baked Penne with Summer Squash & Mushrooms
- Number of Servings: 5
Ingredients
1 tbsp olive oil6 oz mushrooms slice2 medium zucchini quartered and sliced1 medium yellow squahs quartered and sliced1 red or green bell pepper diced4 cloves of garlic crushed2.5 cups of prepared pasta sauce1/4 cup torn fresh basil10 oz whole wheat penne1/2 cup 2% mozzarella cheese1/2 cup freshly grated parmesan cheese
1. Heat a large pot of water for the pasts, preheat the oven to 350ºF. Lightly grease a 9x13" baking dish
2. heat the oil in a large skillet over medium-high heat. Add the mushrooms and season with salt and pepper to taste. Saute until the mushrooms give up their juice, about 5 minutes. Add the zucchini, yellow squahs, bell pepper, garlic, and salt and pepper to taste. Saute until the vegetables are softened, about 4 minutes. Remove rom heat and stir in the sauce and basil.
3. Cook the pasta in the boiling water until al dente Drain briefly.
4. Transfer the pasta to the baking dish, add the sauce, half of the mozzarella and half of the parmesan; mix well. Sprinkle the remaining cheese over the top.
5. bake for 20-30 mnutes until heated through.
6. Serve Hot.
HINT: The dish can ve covered and held in the refrigerator for up to 6 hours. Increase the baking time by 15 minutes if the dish goes into the oven cold.
Number of Servings: 5
Recipe submitted by SparkPeople user DOVASARY76.
2. heat the oil in a large skillet over medium-high heat. Add the mushrooms and season with salt and pepper to taste. Saute until the mushrooms give up their juice, about 5 minutes. Add the zucchini, yellow squahs, bell pepper, garlic, and salt and pepper to taste. Saute until the vegetables are softened, about 4 minutes. Remove rom heat and stir in the sauce and basil.
3. Cook the pasta in the boiling water until al dente Drain briefly.
4. Transfer the pasta to the baking dish, add the sauce, half of the mozzarella and half of the parmesan; mix well. Sprinkle the remaining cheese over the top.
5. bake for 20-30 mnutes until heated through.
6. Serve Hot.
HINT: The dish can ve covered and held in the refrigerator for up to 6 hours. Increase the baking time by 15 minutes if the dish goes into the oven cold.
Number of Servings: 5
Recipe submitted by SparkPeople user DOVASARY76.
Nutritional Info Amount Per Serving
- Calories: 417.4
- Total Fat: 10.8 g
- Cholesterol: 14.0 mg
- Sodium: 726.1 mg
- Total Carbs: 70.5 g
- Dietary Fiber: 9.8 g
- Protein: 17.2 g
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