Baked Veggie Penne Recipes

Steps:

• In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender., 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 Parmesan cheese, salt and pepper., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender. , In a small bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

Steps:

• Preheat over to 350. (I like to do this once the vegetables have been sauteed.).
• Cut bell peppers and zucchini into bite sized chunks. Dice onion and press 2 cloves of garlic. Toss together in a medium bowl with 2 tbls olive oil and some ground black pepper.
• In a medium frying pan heat 2 tbls olive oil and sauté mixed vegetables for about 5 minutes. Set aside.
• In a large pot cook the box of penne in salted water, according to package directions. Once cooked let stand for about 5 minutes.
• While the pasta is cooking, in a large bowl, mix together ricotta, dried basil, 1 clove of pressed garlic, and 1 1/2 cups of marinara sauce.
• While pasta is set aside, add veggies to ricotta mixture.
• Once pasta has cooled slightly add to ricotta and veggie mixture.
• Coat the bottom of a 7x11 baking dish with 3/4 cup marinara sauce and pour pasta mixture on top. Top it of with shredded mozzarella cheese.
• Bake on the middle rack for 30 minutes.