Receta Baked Pennette With Vegetables And Cheese
by Global Cookbook

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	Raciónes: 6

Ingredientes

10 ounce Pennette Salt
5 c. (3/4 inch diced) assorted vegetables, such as mushrooms, zucchini, eggplant or possibly roasted peppers.
1/2 tsp Fennel seeds Red pepper flakes

2 tsp Chopped garlic
1 jar , (26 oz) spicy pasty sauce
3 c. Shredded skim mozzarella or possibly Monterey jack Cheese Grated Parmesan cheese

Written by Abby Mandel...Ms Mandel says, "fresh basil and grated Parmesan cheese are delicious additions. Pennette, a small version of penne pasta, works especially well in casseroles, but penne can also be used."
Cook pasta in plenty of boiling salted walter till tender but still hard, 10 - 12 min or possibly according to package instructions. Drain and toss with 1 Tbsp. extra virgin olive oil.
Heat remaining 1 Tbsp. oil in 12-in nonstick skillet over medium-high heat. When warm, add in vegetables and fennel seeds. Sprinkle with 1/2 tsp. salt and stirfry till vegetables are barely tender, about 3 min. Stir in red pepper flakes to taste, garlic and pasta sauce. Taste and adjust seasoning; mix should be highly seasoned.
Transfer mix to large bowl, add in pasta and toss well. Layer 1/2 pasta in shallow greased 2 1/2 - qt casserole. Sprinkle with 1 1/2 c. mozzarella. top with remaining pasta and sprinkle with remaining mozzarella. (recipe can be prepared several hrs ahead and kept at room temperature.)
Bake at 350 degrees, tented loosely with foil, 35 min. Remove foil and bake till sizzling and edge of cheese are browned, 10 - 15 min.
Let rest 10 minute before serving. Pass Parmesan Cheese separately.