A New Take on Mac and Cheese!

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