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Make-ahead: 3-Cheese Baked Penne With Roasted

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      Title: MAKE-AHEAD: 3-CHEESE BAKED PENNE WITH ROASTED
 Categories: Pastanoodle, Vegetables, Cheese
      Yield: 8 Servings
 
      1    Sweet red pepper, chopped
      1    Sweet yellow pepper, chopped
    1/2 lb Mushrooms, quartered
      2    Zucchini, diced
      1 sm Eggplant, diced
      3    Garlic cloves, minced
    1/4 c  Olive oil
           Salt
           Pepper
    1/2 c  Fresh parsley, chopped
      2 tb Fresh basil, chopped, or
           - 2 ts dried
    1/2 ts Dried rosemary
      1 lb Penne pasta
    1/2 lb Mozzarella, shredded
    1/2 lb Fontina cheese, diced
      1 c  Parmesan, freshly grated
 
  In large shallow pan, toss together peppers, mushrooms, zucchini,
  eggplant, garlic and oil; spread onto rimmed baking sheet. Bake in
  500F 260C oven, stirring once or twice, for about 20 minutes or until
  softened. Transfer to greased 13x9-inch baking dish. Season with salt
  and pepper to taste. Stir in 1/3 cup of the parsley, basil and
  rosemary.
  
  Meanwhile, in large pot of boiling salted water, cook pasta until
  tender but firm. Drain well and rinse under cold water; let cool. Add
  to baking dish along with spaghetti sauce, mozzarella, Fontina and
  half of the Parmesan; toss to combine. Sprinkle with remaining
  Parmesan and parsley.
  
  [Can be prepared to this point, covered and refrigerated for up to 1
  day. Bring to room temperature.][When cooking pasta for a casserole
  that is not going to be baked right away, undercook slightly, then
  rinse under cold water.]
  
  Bake in 375F 190C oven for 35-40 minutes or until bubbly.
  
  8 servings for $20.21 CDN [Mar/95]
  
  Per serving: 675 calories, 29 g protein, 33 g fat, 68 g carbohydrate,
  very high source fibre, excellent source calcium, good source iron.
  
  Serve with Romaine salad.
  
  Source: Canadian Living magazine, Feb 95 Presented in article by Rose
  Murray: "So Good To Come Home To"
  
      [-=PAM=-]   PA_Meadows@msn.com
 
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