With the bounty of fall vegetables available in gardens and markets at this time of year, we thought we’d serve up a recipe that takes full advantage of the best of fall flavours. Roasted Vegetable Penne Bake is one of our favourites from the Pure Prairie Eating Plan. It can be made ahead and served with barbecued chicken for quick weeknight dinner and leftovers, if there are any :), are great for lunches the next day.
Roasted Vegetable Penne Bake
2 large zucchinis, cut into 1-inch (2.5 cm) pieces
1 medium sweet red pepper, cut into1-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
14 oz (398 mL) crushed tomatoes, undrained
2 oz (60 g) shredded 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 or margarine
1 Tbsp (15 mL)grated Parmesan cheese
1. In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in
a single layer on an ungreased 15-inch (38 x 25 cm) baking pan. Bake, uncovered, at 425°F (220 °C) for 20-25 minutes or
2. Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables,
tomatoes, provolone cheese, peas, mozzarella cheese, . cup (60 mL) Parmesan cheese, and salt and pepper.
3. Transfer to a greased 11 x 7 inch (28 x 43 cm) baking dish. Sprinkle with remaining Parmesan cheese; dot with butter.
Cover and bake at 350°F (180°C) for 10 minutes. Uncover; bake for another 10-15 minutes or until bubbly.
4. Cut into six squares and garnish with fresh herbs, if available.
About This Recipe: Get your veggies in a delicious way with this vegetable bake! There are also three types of cheeses in this recipe. Need I say more?
Per Serving: 317 kcal, 12 g fat, 5 g saturated fat, 33 g carbohydrate, 6 g fibre, 13 g protein
Serve with a 3 oz serving of grilled chicken and add:
Per Serving: 199 kcal, 13 g fat, 1 g saturated fat, 1 g carbohydrate, 0 g fibre, 20 g protein.