Thursday, September 16, 2010
Roasted Vegetable Penne Bake
2 large zucchini or squash, cut into 1 inch pieces
1 medium red pepper, cut into 1 inch pieces *I left this out, don't like peppers
1/2lb medium fresh mushrooms, halved
1 small onion, cut into 1 inch pieces
1 Tbsp olive oil
1 1/2 tsp italian seasoning
8oz uncooked pasta, I use smart taste
1 15oz can crushed tomatoes, drained
2 oz provolone cheese, shredded *I forgot to buy this so I omitted it
3/4 cup frozen peas, thawed
1/4 cup fat free mozzarella cheese
1/4 cup + 2 Tbsp grated parmesan cheese
1 Tbsp butter, cubed
Cook pasta according to directions.
Combine zucchini, red pepper, mushrooms, olive oil & italian seasoning. Toss to coat. Arrange on baking sheet. Bake at 425 for 20-25 minutes.
Combine pasta, roasted vegetables, tomatoes, provolone, peas, mozzarella cheese & 1/4 cup parmesan cheese. Transfer to baking dish. Sprinkle with remaining 2 Tbsp parmesan cheese. Dot with butter. Cover. Bake at 350 for 10 minutes. Uncover. Bake 10-15 minutes more.
Next time I made this recipe I will add crushed red pepper and garlic to the mixture. And use portabello mushrooms instead of white button mushrooms.
makes 6 servings. 5pts each