Baked Pennette with Vegetables and Cheese(Mandel)
10 ounces pennette -- or other short pasta salt 2 tablespoons olive oil 5 cups diced vegetables -- 3/4-inch assortment -- such as mushrooms; zucchini; eggplant OR roasted peppers 1...
Ingredients
- 10ouncepennette -- or
- 5cupdiced vegetables -- 3/4-inch
- 26ouncespicy pasta sauce
- 3cupshredded skim mozzarella
Directions
- 1
10 ounces pennette -- or other short pasta salt 2 tablespoons olive oil 5 cups diced vegetables -- 3/4-inch assortment -- such as mushrooms
- 2
eggplant OR roasted peppers 1/2 teaspoon fennel seeds red pepper flakes 2 teaspoons minced garlic 26 ounces spicy pasta sauce 3 cups shredde
- 3
Drain and toss with 1 tablespoon olive oil
- 4
Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat
- 5
When hot, add vegetables and fennel seeds
- 6
Sprinkle with 1/2 teaspoon salt and stir-fry just until vegetables are barely tender, about 3 minutes
- 7
Stir in red pepper flakes to taste, garlic and pasta sauce
- 8
Taste and adjust seasoning