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Three-Cheese Baked Penne with Roasted Vegetables


Three-Cheese Baked Penne with Roasted Vegetables Recipe

Ingredients:
  • 1 sweet red pepper, chopped
  • 1 sweet yellow pepper, chopped
  • 3 cups (750 mL) quartered mushrooms (½ lb/250 g)
  • 2 zucchini, diced
  • 1 small eggplant, diced
  • 3 cloves garlic, minced
  • ¼ cup (50 mL) olive oil
  • Salt and pepper
  • ½ cup (125 mL) chopped fresh parsley
  • 2 tbsp (25 mL) chopped fresh basil (or 2 tsp/10 mL dried)
  • ½ tsp (2 mL) dried rosemary
  • 5 cups (1.25 L) penne pasta
  • 3½ cups (875 mL) meatless spaghetti sauce
  • 3½ cups (875 mL) shredded mozzarella cheese
  • 2 cups (500 mL) diced Fontina cheese
  • 1 cup (250 mL) freshly grated Parmesan cheese
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 691kcal (35%)
Total Fat 33g (51%)
Saturated Fat 16g (81%)
Cholesterol 88mg (29%)
Total Carbohydrate 64g
Dietary Fiber 7g
Sugars 11g
Protein 36g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

40.3121646323


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