I love pasta bakes. They are so versatile! You can make them as a side dish or appetizer and you can also make them as an entree.
This particular penne pasta bake is a wonderful entree because it contains vegetables and all that yummy cheese. The sauce and roasted veggies compliment the penne pasta perfectly. Another amazing thing about this recipe is how easy it is to make. You can whip up this in the snap of your fingers for a light lunch or dinner side dish item. Your family will be super excited to see this beauty sitting on the table!
Ingredients
1 sweet yellow pepper, chopped
1 sweet red pepper, chopped
3 cups chopped mushrooms
2 zucchini, diced
1 small eggplant, diced
2-3 cloves garlic, minced
¼ cup Bertolli olive oil
Salt and pepper
½ cup chopped fresh parsley
2 tbsp chopped fresh basil
½ tsp dried rosemary
5 cups penne pasta (or pasta of your choice)
3½ cups meatless spaghetti sauce
3½ cups shredded mozzarella cheese
2 cups diced Fontina cheese
1 cup freshly grated Parmesan cheese
Instructions:
In a large shallow oven pan, toss together the red and yellow peppers, mushrooms, zucchini, eggplant, garlic and oil; roast in 450°F oven for about 25 minutes, stirring once or twice. Season with salt and pepper to taste. Sir in 1/3 cup of the parsley, basil and rosemary.
Meanwhile, in a large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Pour in 2 cups cold water; then drain well and let cool. Gently combine with spaghetti sauce, vegetables, mozzarella cheese, Fontina cheese and half of the Parmesan. Transfer to a greased shallow 12-cup baking dish.
Sprinkle with remaining Parmesan and parsley. (Pasta can be prepared to this point, covered and refrigerated for up to 1 day, or frozen for up to 2 months. Thaw in refrigerator. Bring to room temperature before heating.)
Bake, covered with greased foil, in 375°F oven for 30 minutes. Uncover and bake for 10 to 15 minutes longer or until bubbly.
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Quick Tip: Get creative to with the spices you use by tossing in some of your favorite herbs.