In large shallow pan, toss together red and yellow peppers, mushrooms, zucchini, eggplant, garlic and oil; spread onto rimmed baking sheet. Bake in 500F 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 for 8 to 10 minutes or until tender but firm. Drain well and rinse under cold water; let cool. Add to baking dish along with spaghetti sauce, mozzarella cheese, Fontina cheese and half of the Parmesan; toss to combine. Sprinkle with remaining Parmesan and parsley. (Penne can be prepared to this point, covered and refrigerated for up to 1 day; bring to room temperature.) Bake in 375F oven for 35 to 40 minutes or until bubbly. Makes 8 servings. Typed in MMFormat by firstname.lastname@example.org Source: The Canadian Living 20th Anniversary Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin"
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 146 (24%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 144.2mg||44 %|
|Sodium 549.1mg||19 %|
|Potassium 336.2mg||9 %|
|Total Carbohydrate 79.4g||23 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 79.2g|
|Protein 32.6g||47 %|
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Calories per serving: 599
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