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Name: Baked Pennette with Vegetables and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Red pepper flakes; 2 ts Garlic minced; 1/2 ts Fennel seeds; 10 oz Pennette; 5 c (3/4 inch diced) assorted; 3 c Shredded skim mozzarella or; Salt; Grated Parmesan cheese; 1 Jar; (26 ounce) spicy pasty

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INGREDIENTS

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

INSTRUCTIONS

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,

NOTES

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Baked Pennette with Vegetables and Cheese

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

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 <lss@coconet.com> on Aug 19,  1998,

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Nutrition

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Serving Size: 1 Serving (48g)
Recipe Makes: 6 Servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 8.7mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 0.3g
Protein 0.1g		0 %
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.

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Calories per serving: 2

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