Baked Penne Primavera Marinara with 3 Cheeses
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 450.0
- Total Fat: 22.5 g
- Cholesterol: 39.4 mg
- Sodium: 484.7 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 6.5 g
- Protein: 16.4 g
IntroductionFilling, 1 plate vegetarian dinner with lots of veggies & cheese! Filling, 1 plate vegetarian dinner with lots of veggies & cheese!
4 oz. (112 gram) Ronzoni Gluten Free Penne Rigate
1 cup, chopped Broccoli, fresh
1.5 cup, sliced Zucchini
1/2 cup chopped Shitake mushrooms
1 cup Marinara Sauce (I used Rao's)
2 oz Mozzarella Cheese, whole milk
1/2 cup Ricotta Cheese, whole milk
3 tbsp Parmesan Cheese, shredded
1.5 tbsp Extra Virgin Olive Oil
1/4 cup, chopped Onions, raw
1 clove Garlic
1 fl oz White Wine
1/2 medium red bell pepper, chopped
To speed up prep I microwaved the broccoli and peppers (separately) for about 2 minutes each, before sauteing.
You *can* use part skim ricotta and mozzarella, but the dish will be less tasty. Do NOT substitute with fat free cheeses (plus the fat is very filling & satisfying).
2. Meanwhile, cut zucchini into half moon slices about 1/3" thick, the broccoli into small florets with some stem attached, the pepper into dice about 1/3" inch square; slice and coarsely chop the shitakes.
3. Heat the oil and soften the onion, then add: pepper, broccoli, shitake, and zucchini. After they have softened, add the white wine and cook until almost all the wine has cooked off.
4. When the water boils, add a generous teaspoon of kosher salt, and the penne. Cook the penne just shy of al dente, 7 to 8 minutes.
5. To the pan, add the garlic and stir well. Don't let the garlic brown. After a minute or two, add the marinara sauce, and about 1/3 cup of water, or slightly more, to make a moist, saucy mixture. Stir and cook for another minute or two.
6. When the penne are done (still a bit chewy), drain and add to the saucepan with vegetables and sauce. Stir to heat everything through.
7. Pour into a 1 quart casserole dish, lightly brushed with a little olive oil.
8. Top with the ricotta (in dollops), and scatter the mozzarella (cut into small pieces).
9. Bake for 10 to 15 minutes, until the cheeses are well melted. Raise the heat to 425; take the casserole out and sprinkle with the Parmesan. Return to the oven and bake another 5 to 10 minutes until the Parmesan is melted.
10. Remove and let cool for at least 10 minutes before serving. (I cut mine into 3 sections for easy portioning.)
Serving Size: makes 3 generous servings, about 1-1/2 cups pasta, veggies and cheese
Number of Servings: 3
Recipe submitted by SparkPeople user THE_NORMAL_1.