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Name: Make-Ahead- 3-Cheese Baked Penne with Roasted
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 Sweet red pepper chopped; 1 sm Eggplant diced; 1/2 lb Mushrooms quartered; Salt; 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; Pepper; 1 c Parmesan freshly grated

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INGREDIENTS

1 Sweet red pepper ; chopped
1 sm Eggplant ; diced
1/2 lb Mushrooms ; quartered
Salt
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
Pepper
1 c Parmesan ; freshly grated

INSTRUCTIONS

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

NOTES

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Make-Ahead- 3-Cheese Baked Penne with Roasted

1 Sweet red pepper chopped
1 sm Eggplant diced
1/2 lb Mushrooms quartered
 Salt
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
 Pepper
1 c Parmesan freshly grated

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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Nutrition

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Serving Size: 1 Serving (315g)
Recipe Makes: 8

Calories: 456
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 %
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: 456

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