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Ингредиенты
- 10 ounce Pennette Salt
- 5 c. (3/4 inch diced) assorted vegetables, such as mushrooms, zucchini, eggplant or possibly roasted peppers.
- 1/2 tsp Fennel seeds Red pepper flakes
- 2 tsp Chopped garlic
- 1 jar , (26 oz) spicy pasty sauce
- 3 c. Shredded skim mozzarella or possibly Monterey jack Cheese Grated Parmesan cheese
Инструкции
- Written by Abby Mandel...Ms Mandel says, "fresh basil and grated Parmesan cheese are delicious additions. Pennette, a small version of penne pasta, works especially well in casseroles, but penne can also be used."
- 1. Cook pasta in plenty of boiling salted walter till tender but still hard, 10 - 12 min or possibly according to package instructions. Drain and toss with 1 Tbsp. extra virgin olive oil.
- 2. Heat remaining 1 Tbsp. oil in 12-in nonstick skillet over medium-high heat. When warm, add in vegetables and fennel seeds. Sprinkle with 1/2 tsp. salt and stirfry till vegetables are barely tender, about 3 min. Stir in red pepper flakes to taste, garlic and pasta sauce. Taste and adjust seasoning; mix should be highly seasoned.
- 3. Transfer mix to large bowl, add in pasta and toss well. Layer 1/2 pasta in shallow greased 2 1/2 - qt casserole. Sprinkle with 1 1/2 c. mozzarella. top with remaining pasta and sprinkle with remaining mozzarella. (recipe can be prepared several hrs ahead and kept at room temperature.)
- 4. Bake at 350 degrees, tented loosely with foil, 35 min. Remove foil and bake till sizzling and edge of cheese are browned, 10 - 15 min.
- Let rest 10 minute before serving. Pass Parmesan Cheese separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 6 servings | |
| Calories 170 | |
| Calories from Fat 110 | 65% |
| Total Fat 12.54g | 16% |
| Saturated Fat 7.37g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 351mg | 15% |
| Potassium 49mg | 1% |
| Total Carbs 1.58g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.58g | 0% |
| Protein 12.49g | 20% |
