Baked Veggie Penne
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 (375 g) box whole wheat penne
- 4 tablespoons olive oil
- 2 1⁄4 cups marinara sauce (separated)
- 1 yellow zucchini
- 1 green bell pepper
- 1 red bell pepper
- 1⁄2 onion
- 3 garlic cloves (pressed and separated)
- 1⁄2 tablespoon dried basil
- 1 cup part-skim ricotta cheese
- 1⁄4 cup pre-shredded mozzarella cheese
- ground black pepper
directions
- 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.
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