Vegetable Three-Cheese Penne
This Vegetable Three-Cheese Penne can be budget-priced if you prepare your own spaghetti sauce. Oil, garlic, canned tomatoes and herbs are all you need. Make a double batch and freeze half for later use.
1 red bell pepper, chopped
8 oz mushrooms, quartered
2 medium zucchini, chopped
1 small eggplant, chopped
2 cloves garlic, minced
1/4 cup olive oil
1 tsp salt
1/4 tsp pepper
2 tsp dried basil
16 oz penne pasta
1 (14-ounce) jar meatless spaghetti sauce
8 oz mozzarella cheese, shredded
8 oz fontina cheese, shredded
1 cup grated Parmesan cheese
Preheat oven to 450°F. Combine vegetables, oil, salt, pepper and basil in a large bowl. Stir well. Spread on a baking pan. Roast, stirring every 5 minutes, until soft, about 20 minutes.
Meanwhile, cook pasta according to package directions. Drain. Grease a medium baking dish.
Reduce oven temperature to 350°F. Combine pasta, vegetables, spaghetti sauce, mozzarella and fontina in a large bowl. Spread in prepared dish.
Sprinkle Parmesan over pasta mixture. Bake until Parmesan is browned, about 25 minutes.
Vegetable Three-Cheese Penne tip: If you're in a hurry, saute the vegetables in a small amount of olive oil instead of roasting them.