Recipe - Baked Pennette With Vegetables And Cheese

10 ounce Pennette
Salt
5 cup (Three fourths inch minced ) assorted
vegetables; such as
mushrooms, zucchini,
eggplant or roasted
peppers.
One half teaspoon Fennel seeds
Red pepper flakes
2 teaspoon Minced garlic
1 Jar; (26 ounce) spicy pasty
sauce
3 cup Shredded skim mozzarella or
Monterey jack Cheese
Grated Parmesan cheese

Published in the Los Angeles Times on August 19, 1998, in an article
written by Abby Mandel...Ms Mandel says, "fresh basil and grated Parmesan
cheese are delicious additions. Pennette, a small version of penne pasta,
works especially well in casseroles, but penne can also be used."

1. Cook pasta in plenty of boiling salted walter until tender but still
firm, 10 12 minutes or according to package instructions. Drain and toss
with 1 tablespoon olive oil.

2. Heat remaining 1 tablespoon oil in 12in nonstick skillet over
mediumhigh heat. When hot, add vegetables and fennel seeds. Sprinkle with
One half teaspoon salt and stirfry until vegetables are barely tender, about 3
minutes. Stir in red pepper flakes to taste, garlic and pasta sauce. Taste
and adjust seasoning; mixture should be highly seasoned.

3. Transfer mixture to large bowl, add pasta and toss well. Layer One half pasta
in shallow greased 2 One half quart casserole. Sprinkle with 1 One half cups
mozzarella. top with remaining pasta and sprinkle with remaining
mozzarella. (recipe can be prepared several hours ahead and kept at room
temperature.)

4. Bake at 350 degrees, tented loosely with foil, 35 minutes. Remove foil
and bake until sizzling and edge of cheese are browned, 10 15 minutes.
Let rest 10 minute before serving. Pass Parmesan Cheese separately.

362 calories; 463 mg sodium; 15 mg cholesterol; 10 grams fat; 49 grams
carbohydrates; 17 grams protein; 2.77 grams fiber

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Aug 19,
1998, converted by MM_Buster v2.0l.