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
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 8|
|Calories from Fat: 181 (40%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 102.3mg||31 %|
|Sodium 614.4mg||21 %|
|Potassium 678.1mg||18 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 38.4g|
|Protein 27.7g||40 %|
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Calories per serving: 456
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