Roasted veggie baked penne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
-1 box Barilla Whole Wheat Penne Pasta-1 29-oz can Hunt's tomato sauce (or preferred brand)-16 oz. part-skim mozzarella cheese, shredded, 1 c. reserved-16 oz. part-skim ricotta cheese-2 Tbsp. Italian herb blend-1/2 medium zucchini, about 1 c. diced-1 small summer squash, about 1 c. diced-1/4 large red onion, about 1 c. sliced-1 c. frozen peas-1/2 large green pepper, about 1 c. sliced-1/2 red bell pepper, about 1 c. sliced-3 tsp. minced garlic-1/4 c. extra-virgin olive oil-Salt and pepper, to taste
-Cook pasta according to the package directions.
-Meanwhile, prepare the veggies.
-Toss prepped veggies with 1/4 c. olive oil, garlic and salt and pepper. Broil under high heat until slightly roasted (onions will begin to look wilted), but don't overdo it - the veggies will cook with the pasta later.
-While veggies are broiling and pasta is cooking, mix shredded mozzarella, ricotta and Italian herb mix in a bowl.
-Once veggies are done, set aside and set oven to 375F.
-Grease a large casserole dish.
-Pour about 1/2 c. of tomato sauce in bottom of dish.
-Follow with 1/2 of the drained pasta, 1/2 of the veggie mixture, 1/2 of the cheese mixture and about 1 c. of the tomato sauce.
-Repeat the last step, layering everything evenly.
-Top with the reserved 1 c. mozzarella cheese.
-Bake for approximately 30 minutes, until cheese on top is golden and bubbly.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user SIOBHAN_VICIOUS.
-Meanwhile, prepare the veggies.
-Toss prepped veggies with 1/4 c. olive oil, garlic and salt and pepper. Broil under high heat until slightly roasted (onions will begin to look wilted), but don't overdo it - the veggies will cook with the pasta later.
-While veggies are broiling and pasta is cooking, mix shredded mozzarella, ricotta and Italian herb mix in a bowl.
-Once veggies are done, set aside and set oven to 375F.
-Grease a large casserole dish.
-Pour about 1/2 c. of tomato sauce in bottom of dish.
-Follow with 1/2 of the drained pasta, 1/2 of the veggie mixture, 1/2 of the cheese mixture and about 1 c. of the tomato sauce.
-Repeat the last step, layering everything evenly.
-Top with the reserved 1 c. mozzarella cheese.
-Bake for approximately 30 minutes, until cheese on top is golden and bubbly.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user SIOBHAN_VICIOUS.
Nutritional Info Amount Per Serving
- Calories: 409.1
- Total Fat: 14.1 g
- Cholesterol: 32.9 mg
- Sodium: 861.2 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 8.6 g
- Protein: 22.7 g
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