Roasted Vegetable Penne Bake

Ingredients
  • 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 1 (2.5 cm) pieces
  • 1 1/2 lb Medium fresh mushrooms halved, 225 g
  • 2 tbsp Olive oil 30 ml
  • 1 1/2 tsp Italian seasoning 7 ml
  • 2 cups Penne pasta uncooked, 500ml
  • 1 can Crushed tomatoes undrained (1 can 14 oz, 398 mL)
  • 2 oz Shredded provolone cheese 60g
  • 3/4 cup Frozen peas thawed 175 mL
  • 1/4 cup Shredded part-skim mozzarella cheese 60 ml
  • 3 tbsp Grated Parmesan cheese 45 ml
  • 1/2 tsp Salt 2 mL
  • 1/2 tsp Pepper 2 mL
  • 1 tbsp Butter or margarine 15 ml
  • 1 tbsp Grated Parmesan cheese 15 ml
Ingredients
  • 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 1 (2.5 cm) pieces
  • 1 1/2 lb Medium fresh mushrooms halved, 225 g
  • 2 tbsp Olive oil 30 ml
  • 1 1/2 tsp Italian seasoning 7 ml
  • 2 cups Penne pasta uncooked, 500ml
  • 1 can Crushed tomatoes undrained (1 can 14 oz, 398 mL)
  • 2 oz Shredded provolone cheese 60g
  • 3/4 cup Frozen peas thawed 175 mL
  • 1/4 cup Shredded part-skim mozzarella cheese 60 ml
  • 3 tbsp Grated Parmesan cheese 45 ml
  • 1/2 tsp Salt 2 mL
  • 1/2 tsp Pepper 2 mL
  • 1 tbsp Butter or margarine 15 ml
  • 1 tbsp Grated Parmesan cheese 15 ml
Instructions
  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 until tender.
  2. Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup (60 mL) Parmesan cheese, and salt and pepper.
  3. Transfer to a greased 11x7 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.
Servings:6
Amount Per Serving:1 square
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Nutrition Facts
Roasted Vegetable Penne Bake
Amount Per Serving
Calories 317 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Total Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.