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Рецепт Three Cheese Baked Penne With Roasted Vegetables
by Global Cookbook

Three Cheese Baked Penne With Roasted Vegetables
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  Порций: 8

Ингредиенты

  • 1 x Sweet red and yellow pepper, minced
  • 3 c. Quartered mushrooms (1/2 lb)
  • 2 x Zucchini, diced
  • 1 sm Eggplant, diced
  • 3 cl Garlic, chopped
  • 1/4 c. Extra virgin olive oil
  •     Salt and pepper
  • 1/2 c. Minced fresh parsley
  • 2 Tbsp. Minced fresh basil (or possibly 2 teaspoon dry)
  • 1/2 tsp Dry rosemary
  • 5 c. Penne pasta
  • 1 can (28 ounce.) meatless spaghetti sauce
  • 3 1/2 c. Shredded mozzarella cheese
  • 2 c. Diced Fontina cheese
  • 1 c. Freshly grated Parmesan cheese

Инструкции

  1. In large shallow pan, toss together red and yellow peppers, mushrooms, zucchini, eggplant, garlic and oil; spread onto rimmed baking sheet. Bake in 500 F oven, stirring once or possibly twice, for about 20 min or possibly till softened.
  2. Transfer to greased 13x9 inch baking dish. Season with salt and pepper to taste. Stir in 1/3 c. of the parsley, basil and rosemary.
  3. Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 min or possibly till tender but hard. Drain well and rinse under cool water; let cold. Add in to baking dish along with spaghetti sauce, mozzarella cheese, Fontina cheese and half of the Parmesan; toss to combine.
  4. Sprinkle with remaining Parmesan and parsley. (Penne can be prepared to this point, covered and refrigerated for up to 1 day; bring to room temperature.) Bake in 375 F oven for 35 to 40 min or possibly till bubbly.
  5. Makes 8 servings.