Title: Three-Cheese Baked Penne With Roasted Vegetables
Categories: Pasta, Vegetables
Yield: 8 Servings

1 Sweet red and yellow pepper,
-chopped
3 c Quartered mushrooms (1/2 lb)
2 Zucchini, diced
1 sm Eggplant, diced
3 cl Garlic, minced
1/4 c Olive oil
Salt and pepper
1/2 c Chopped fresh parsley
2 tb Chopped fresh basil (or 2
-tsp. dried)
1/2 ts Dried rosemary
5 c Penne pasta
1 cn (28 oz.) meatless spaghetti
-sauce
3 1/2 c Shredded mozzarella cheese
2 c Diced Fontina cheese
1 c Freshly grated Parmesan
-cheese

In large shallow pan, toss together red and yellow peppers, mushrooms,
zucchini, eggplant, garlic and oil; spread onto rimmed baking sheet. Bake
in 500øF 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 for 8 to 10
minutes or until tender but firm. Drain well and rinse under cold water;
let cool. Add to baking dish along with spaghetti sauce, mozzarella
cheese, Fontina cheese and half of the Parmesan; toss to combine.

Sprinkle with remaining Parmesan and parsley. (Penne can be prepared to
this point, covered and refrigerated for up to 1 day; bring to room
temperature.) Bake in 375øF oven for 35 to 40 minutes or until bubbly.
Makes 8 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: The
Canadian Living 20th Anniversary Cookbook.

Posted to MM-Recipes Digest by "Cindy Hartlin"
on Sep 9, 1999