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    3 CHEESE PENNE W/ROASTED VEGETABLES


    Source of Recipe


    Magazine

    List of Ingredients




    1 sweet red pepper, chopped
    1 sweet yellow pepper, chopped
    1/2 pound mushrooms, quartered
    2 zucchini, diced
    1 small eggplant, diced
    3 garlic cloves, minced
    1/4 cup olive oil
    Salt and pepper
    1/2 cup fresh parsley, chopped
    1 pound penne pasta
    1/2 pound mozzarella cheese, shredded
    1/2 pound fontina cheese, diced
    1 cup parmesan cheese, freshly grated

    Recipe



    In large shallow pan, toss together peppers, mushrooms, zucchini, eggplant, garlic and oil; spread onto rimmed baking sheet. Bake in 500 degree oven stirring once or twice for about 20 minutes or until softened. Transfer to greased 13x9" 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.

    Bake at 375 for 35-40 minutes or until bubbly.

    Makes: 8 servings

 

 

 

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