Ingredients for Baked Veggie Penne
- 1 (16 ounce) package Whole Wheat Penne
- 4 tablespoons Olive Oil
- 2 cups Marinara Sauce
- 1 Yellow Zucchini, chopped
- 1 Green Bell Pepper, chopped
- 1 Red Bell Pepper, chopped
- 1 Onion, diced
- 2 Garlic Cloves, minced
- 1 teaspoon Dried Basil
- 1 cup Part Skim Ricotta Cheese
- 1 cup Pre Shredded Mozzarella Cheese
- 1/4 teaspoon Ground Black Pepper
- Salt, to taste
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How to Make Baked Veggie Penne
- Preheat oven to 350°F (175°C).
- Chop bell pepper and zucchini into bite-sized pieces. Dice onion and mince garlic.
- In a large bowl, toss the vegetables with 2 tablespoons olive oil and black pepper.
- In a medium skillet, heat remaining 2 tablespoons olive oil over medium heat. Sauté mixed vegetables for 5 minutes. Set aside.
- Cook penne pasta according to package directions in a large pot of salted boiling water. Drain and let stand for 5 minutes.
- While pasta cooks, in a large bowl, combine ricotta cheese, dried basil, minced garlic, and 1 cup of marinara sauce.
- Add the sautéed mixed vegetables and the chopped bell peppers and zucchini to the ricotta mixture.
- Once the pasta has cooled slightly, add it to the ricotta and vegetable mixture. Stir to combine.
- Coat the bottom of a 7x11 inch baking dish with the remaining 1 cup of marinara sauce.
- Pour the pasta mixture into the prepared baking dish.
- Top with shredded mozzarella cheese.
- Bake on the middle rack for 30 minutes, or until heated through and cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
43g
Fat
21g
Carbs
21g
