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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
- Â Â 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
- 3Â 1/2 c. Shredded mozzarella cheese
- 2 c. Diced Fontina cheese
- 1 c. Freshly grated Parmesan cheese
Direcciones
- 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.
- 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.
- 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.
- 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.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 518g | |
| Recipe makes 8 servings | |
| Calories 1027 | |
| Calories from Fat 301 | 29% |
| Total Fat 34.05g | 43% |
| Saturated Fat 15.46g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 1346mg | 56% |
| Potassium 1147mg | 33% |
| Total Carbs 130.35g | 35% |
| Dietary Fiber 8.7g | 29% |
| Sugars 13.07g | 9% |
| Protein 49.04g | 78% |
