Esta es una exhibición prevé de cómo se va ver la receta de 'Three Cheese Baked Penne With Roasted Vegetables' imprimido.

Receta Three Cheese Baked Penne With Roasted Vegetables
by Global Cookbook

Three Cheese Baked Penne With Roasted Vegetables
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 1 x Sweet red and yellow pepper, minced
  • 3 c. Quartered mushrooms (1/2 lb)
  • 2 x Zucchini, diced
  • 1 sm Eggplant, diced
  • 3 cl Garlic, chopped
  • 1/4 c. Extra virgin olive oil
  •     Salt and pepper
  • 1/2 c. Minced fresh parsley
  • 2 Tbsp. Minced fresh basil (or possibly 2 teaspoon dry)
  • 1/2 tsp Dry rosemary
  • 5 c. Penne pasta
  • 1 can (28 ounce.) meatless spaghetti sauce
  • 3 1/2 c. Shredded mozzarella cheese
  • 2 c. Diced Fontina cheese
  • 1 c. Freshly grated Parmesan cheese

Direcciones

  1. In large shallow pan, toss together red and yellow peppers, mushrooms, zucchini, eggplant, garlic and oil; spread onto rimmed baking sheet. Bake in 500 F oven, stirring once or possibly twice, for about 20 min or possibly till softened.
  2. Transfer to greased 13x9 inch baking dish. Season with salt and pepper to taste. Stir in 1/3 c. of the parsley, basil and rosemary.
  3. Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 min or possibly till tender but hard. Drain well and rinse under cool water; let cold. Add in to baking dish along with spaghetti sauce, mozzarella cheese, Fontina cheese and half of the Parmesan; toss to combine.
  4. Sprinkle with remaining Parmesan and parsley. (Penne can be prepared to this point, covered and refrigerated for up to 1 day; bring to room temperature.) Bake in 375 F oven for 35 to 40 min or possibly till bubbly.
  5. Makes 8 servings.