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Baked Pennette with Vegetables and Cheese(Mandel)

 

36

Yield

6

servings

Prep

30

min

Cook

60

min

Ready

90

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

10 ounces pasta, penne
or other short pasta
1 x salt
*
2 tablespoons olive oil
5 cups vegetables
diced, 3/4 inch assortment such as mushrooms, zucchini, eggplant or roasted peppers
*
½ teaspoon fennel seeds
1 x red pepper flakes
*
2 teaspoons garlic
minced
26 ounces pasta sauce
spicy
*
3 cups mozzarella cheese
shredded, skim, or monterey jack cheese
*
1 x Parmesan cheese
grated
*

Directions

Cook pasta in plenty of boiling salted water until tender but still firm, 10 to 12 minutes, or according to package instructions.

Drain and toss with 1 tablespoon olive oil.

Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat.

When hot, add vegetables and fennel seeds.

Sprinkle with ½ teaspoon salt and stir-fry just 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.

Transfer mixture to large bowl.

Add pasta and toss well. Layer ½ pasta in shallow, greased 2½-quart casserole. Sprinkle with 2½ cups mozzarella. Top with remaining pasta and sprinkle with remaining mozzarella. Recipe can be prepared several hours ahead and kept at room temperature. Bake at 350 degrees, tented loosely with foil, 35 minutes. Remove foil and bake until sizzling and edges of cheese are browned, 10 to 15 minutes. Let rest 10 minutes before serving. Pass Parmesan cheese separately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 14343% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 88mg 4%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 12g
Vitamin A 1% Vitamin C 1%
Calcium 12% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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