Make-Ahead: 3-Cheese Baked Penne with Roasted



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Make-Ahead: 3-Cheese Baked Penne with Roasted

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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.



Ingredients:

1 Sweet red pepper, chopped
1 Sweet yellow pepper, chopped
1/2 lb Mushrooms, quartered
2 Zucchini, diced
1 sm Eggplant, diced
3 Garlic cloves, minced
1/4 c Olive oil
Salt
Pepper
1/2 c Fresh parsley, chopped
2 tb Fresh basil, chopped, or
- 2 ts dried
1/2 ts Dried rosemary
1 lb Penne pasta
1/2 lb Mozzarella, shredded
1/2 lb Fontina cheese, diced
1 c Parmesan, freshly grated

Serves:

8 Servings 		 
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