Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Sweet red pepper, chopped
- 1 Sweet yellow pepper, chopped
- 1/2 lb Mushrooms, quartered
- 2 Zucchini, diced
- 1 sm Eggplant, diced
- 1/2 c Fresh parsley, chopped
- 2 tb Fresh basil, chopped, or
- 1 lb Penne pasta
- 1/2 lb Mozzarella, shredded
- 1/2 lb Fontina cheese, diced
- 1 c Parmesan, freshly grated
- 3 Garlic cloves, minced
- Salt
- 1/2 ts Dried rosemary
- 1/4 c Olive oil
- Pepper
Preparation
In large shallow pan, toss together peppers, mushrooms, zucchini, eggplant, garlic and oil; spread onto rimmed baking sheet. Bake in 500F 260C oven, stirring once or twice, for about 20 minutes or until softened. Transfer to greased 13x9-inch baking dish. Season with salt and pepper to taste. Stir in 1/3 cup of the parsley, basil and rosemary. Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain well and rinse under cold water; let cool. Add to baking dish along with spaghetti sauce, mozzarella, Fontina and half of the Parmesan; toss to combine. Sprinkle with remaining Parmesan and parsley. [Can be prepared to this point, covered and refrigerated for up to 1 day. Bring to room temperature.][When cooking pasta for a casserole that is not going to be baked right away, undercook slightly, then rinse under cold water.] Bake in 375F 190C oven for 35-40 minutes or until bubbly. 8 servings for $20.21 CDN [Mar/95] Per serving: 675 calories, 29 g protein, 33 g fat, 68 g carbohydrate, very high source fibre, excellent source calcium, good source iron. Serve with Romaine salad. Source: Canadian Living magazine, Feb 95 Presented in article by Rose Murray: "So Good To Come Home To" [-=PAM=-] PA_Meadows@msn.com From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
