Baked Pennette with Vegetables and Cheese

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Baked Pennette with Vegetables and Cheese Ingredients

10 oz Pennette	2 ts Minced garlic
Salt	1 Jar; (26 ounce) spicy pasty
5 c (3/4 inch diced) assorted	3 c Shredded skim mozzarella or
1/2 ts Fennel seeds	Grated Parmesan cheese
Red pepper flakes

Instructions for Baked Pennette with Vegetables and Cheese

Published in the Los Angeles Times on August 19, 1998, in an article written by Abby Mandel...Ms Mandel says, "fresh basil and grated Parmesan cheese are delicious additions. Pennette, a small version of penne pasta, works especially well in casseroles, but penne can also be used." 1. Cook pasta in plenty of boiling salted walter until tender but still firm, 10 - 12 minutes or according to package instructions. Drain and toss with 1 tablespoon olive oil. 2. Heat remaining 1 tablespoon oil in 12-in nonstick skillet over medium-high heat. When hot, add vegetables and fennel seeds. Sprinkle with 1/2 teaspoon salt and stirfry until vegetables are barely tender, about 3 minutes. Stir in red pepper flakes to taste, garlic and pasta sauce. Taste and adjust seasoning; mixture should be highly seasoned. 3. Transfer mixture to large bowl, add pasta and toss well. Layer 1/2 pasta in shallow greased 2 1/2 - quart casserole. Sprinkle with 1 1/2 cups mozzarella. top with remaining pasta and sprinkle with remaining mozzarella. (recipe can be prepared several hours ahead and kept at room temperature.) 4. Bake at 350 degrees, tented loosely with foil, 35 minutes. Remove foil and bake until sizzling and edge of cheese are browned, 10 - 15 minutes. Let rest 10 minute before serving. Pass Parmesan Cheese separately. 362 calories; 463 mg sodium; 15 mg cholesterol; 10 grams fat; 49 grams carbohydrates; 17 grams protein; 2.77 grams fiber Posted to JEWISH-FOOD digest by Linda Shapiro on Aug 19, 1998, converted by MM_Buster v2.0l.

Main Ingredient: CheeseCuisine: Uncategorized

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