Make-Ahead: 3-Cheese Baked Penne Recipe

Make-Ahead: 3-Cheese Baked Penne Recipe

Ingredients:

1 redpepper (sweet); chopped
1/2 pound quartered mushrooms
1 eggplant (small); diced
1/4 c of oil (olive)
Pepper
2 tsps of chopped dried basil
1 pound penne
1/2 pound diced cheese (Fontina)
1 yellow-pepper (sweet); chopped
2 diced zucchini
3 cloves garlic; minced
Salt
1/2 c of chopped parsley (fresh)
1/2 tsp of dry rosemary
1/2 pound of shredded mozarella
1 c of fresh Parmesan (grated)
Spaghetti sauce

Instructions:

In shallow large-sized pan, blend mushrooms, peppers, eggplant, zucchini, oil and garlic. Spread into rimmed (baking) sheet. Let it bake at 500 degrees F for 20 mins ’til soft, stirring twice. Transfer into greased 13×9″ bake dish. Add pepper and salt. Add 1/3 c of parsley, rosemary and basil.

In a pot full of boiling water (salted) cook penne ’til firm and tender, drain. Rinse w/ water (cold) then cool. You add penne into bake dish together w/ spaghetti-sauce, Fontina, Mozarella and 1/2 of Parmesan. Combine well. dust w/ rest of parsley and Parmesan. Bring into room temp prior to cooking. Bake at 375 degrees F for 35 to 40 mins or ’til bubbly.

>> Make-Ahead: 3-Cheese Baked Penne Recipe