Who says that lower fat means less flavour?! This vegified (probably not a word :))! version of pasta and cheese is absolutely bursting with flavour. But, don’t take our word for it, try it yourself.
Roasted Vegetable Penne Bake
2 large zucchinis, cut into 1 inch (2.5 cm) pieces
1 medium sweet red pepper, cut into 1 inch (2.5 cm) pieces
1 small onion, cut into 1 inch (2.5 cm) pieces
1/2 lb (225 g) medium fresh mushrooms, halved
2 Tbsp (30 mL) canola oil
1 1/2 tsp (7 mL) Italian seasoning
2 cups (500 mL) uncooked penne pasta
1 14 oz (398 mL) crushed tomatoes, undrained
2 oz (60 g) provolone cheese
3/4 cup (175 mL) frozen peas, thawed
1/4 cup ( 60 mL) shredded part-skim mozzarella cheese
3 Tbsp (45 mL) grated Parmesan cheese
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 Tbsp (15 mL) butter
1 Tbsp (15 mL) Parmesan cheese
1. In a large bowl, combine the zucchini, red pepper, mushrooms, onions, oil and Italian seasoning; toss to coat. Arrange in a single layer on an ungreased 15 x 10 inch (38 x 25 cm) baking pan. Bake, uncovered, at 425oF (220oC) for 20-25 minutes or until tender.
2. Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine pasta, roasted vegetables tomatoes, provolone cheese, peas, mozzarella cheese, 3 Tbsp Parmesan cheese and salt and pepper.
3. Transfer to a greased 11 x 17 inch (28 x 43 cm) baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350oF (180oC) for 10 minutes. Uncover; bake another 10-15 minutes or until bubbly.
4. Cut into six squares and garnish with fresh herbs if available.
Serve with a grilled 3 oz (85 g) chicken breast and a 1/2 cup (125 mL) 1% milk for a well balanced meal.
Nutritional Analysis Per Serving: 317 kcal, 12 g fat, 5 g saturated fat, 33 g carbohydrate, 6 g fibre, 13 g protein.
This recipe was used with permission from Taste of Home. For more great Taste of Home recipes go to http://www.tasteofhome.com