Make-Ahead- 3-Cheese Baked Penne with Roasted

Ready in 1 hour

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1 Sweet red pepper; chopped
1 sm Eggplant; diced
1/2 lb Mushrooms; quartered
1/2 ts Dried Rosemary
1 Sweet yellow pepper; chopped
3 Garlic; minced
1/2 c Fresh parsley; chopped
1/2 lb Mozzarella; shredded
2 tb Fresh basil; chopped
1 lb Penne pasta
1/2 lb Fontina cheese; diced
2 Zucchini; diced
1/4 c olive oil
1 c Parmesan; freshly grated

Original recipe makes 8



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=-]

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