Baked Pennette with Vegetables and Cheese(Mandel)

Yields:	6 servings
Rate this Recipe

Be the first to add a photo of this recipe!

10	ounces	pasta, penne	or other short pasta
1	x	salt
2	tablespoons	olive oil
5 cups		vegetables	diced, 3/4 inch assortment such as mushrooms, zucchini, eggplant or roasted peppers
1/2	teaspoon	fennel seeds
1	x	red pepper flakes
2	teaspoons	garlic	minced
26	ounces	pasta sauce	spicy
3	cups	mozzarella cheese	shredded, skim, or monterey jack cheese
1	x	parmesan, parmigiano-reggiano cheese, grated	grated

Cook pasta in plenty of boiling salted water until tender but still firm, 10 to 12 minutes, or according to package instructions.

Drain and toss with 1 tablespoon olive oil.

Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat.

When hot, add vegetables and fennel seeds.

Sprinkle with 1/2 teaspoon salt and stir-fry just 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.

Transfer mixture to large bowl.

Add pasta and toss well. Layer 1/2 pasta in shallow, greased 2 1/2-quart casserole.

Sprinkle with 1 1/2 cups mozzarella.

Top with remaining pasta and sprinkle with remaining mozzarella.

Recipe can be prepared several hours ahead and kept at room temperature.

Bake at 350 degrees, tented loosely with foil, 35 minutes.

Remove foil and bake until sizzling and edges of cheese are browned, 10 to 15 minutes.

Let rest 10 minutes before serving.

Pass Parmesan cheese separately.

Not a member? You can still rate this recipe!

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Be sure and double this recipe. It only makes 2 dozen cookies, hardly worth getting the dishes dirty! But the cookies are tasty!

Reviewed by pws63