Try this Cheesy Baked Penned with Vegetables recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375ºF. Bring a large pot of salted water to a boil and cook pasta until al dente, about 10 minutes.
In a large skillet, warm oil over medium-high heat. Add onion and cook for 2 minutes, stirring. Add bell pepper, squash, zucchini and garlic; sauté for 7 minutes. Remove from heat. Season with salt and pepper.
Drain pasta and return to pot. Add spaghetti sauce, vegetable mixture and basil; stir. Taste and season with salt and pepper. In a small bowl, mix together ricotta, 1 1/2 cups mozzarella and 1/4 cup Parmesan.
Mist a 9-by-13-inch baking dish with cooking spray. Spread half of pasta mixture in dish; drop spoonfuls of ricotta mixture over pasta. Cover with remaining pasta. Sprinkle with remaining mozzarella and Parmesan. Bake until bubbling, about 35 minutes. Allow to rest for 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (612g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 930 | ||
Calories from Fat: 301 (32%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 33.5g | 45 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 169.8mg | 52 % | |
Sodium 1722.4mg | 59 % | |
Potassium 1339.5mg | 35 % | |
Total Carbohydrate 106.2g | 31 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 98.7g | ||
Protein 49.9g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 930
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.