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Receta Baked Penne with Vegetables
by Salad Foodie

Baked Penne with Vegetables

Reminiscent of lasagna but loaded with veggies, this dish will take center stage at group gatherings. It makes good use of summer's zucchini surplus, so file the recipe away in your stash of squash faves. Don't let the cauliflower put you off - it is so well camouflaged that while many noticed the zucchini, no one detected cauliflower at the large gathering I served this to recently! To appease the carnivores in your family add some Italian sausage. The recipe is easy to modify for low-fat/calorie by selecting reduced or nonfat cheeses. I like to sauté the vegetables separately in stages to get the right amount of doneness for each, and because the quantity of each fills even large skillets full. (For family dinners of 5-6, cut the recipe in half and bake in an 8" x 12" pan.)

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 12

Va Bien Con: Tossed green salad

Ingredientes

  • 12 ounces penne pasta
  • 30 ounces tomato sauce (2 cans 15-ounces size)
  • 4 teaspoons Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • Optional red pepper flakes to taste
  • Olive oil
  • 2 cups chopped onions
  • 4 cloves of garlic, minced
  • 4 cups diced zucchini
  • 4 cups chopped cauliflower
  • 1 15-ounce container ricotta cheese
  • 4 ounces sharp cheddar cheese grated (about 1 cup)
  • Optional: 6 ounces Italian sausage

Direcciones

  1. Cook pasta according to package directions to al dente stage; drain.
  2. In very large bowl mix together tomato sauce, Italian seasoning, salt, pepper and optional red pepper flakes. Place drained pasta on top and stir in lightly.
  3. Heat a large skillet with a drizzle of olive oil and sauté onions and garlic until tender, about 6-8 minutes. Stir into bowl with pasta and sauce.
  4. In similar fashion and separate batches, sauté zucchini, then cauliflower and (optional) sausage, using additional olive oil as needed. Mix into bowl with pasta.
  5. Coat an 11" x 13" large casserole dish with vegetable spray (I used my vintage Corningware lasagna or roasting dish). Spread half of the vegetable and pasta mixture into it. With large spoon arrange dollops of ricotta over the pasta and spread them out with back of spoon for a smooth layer.
  6. Top with remaining pasta mixture and sprinkle with cheddar cheese.
  7. Bake at 375 degrees F. for 20-25 minutes until bubbly and lightly browned around edges. (If making a half-batch in smaller pan, this may only take about 15-18 minutes or so).
  8. Yield 12 servings approx..