Three Cheese Baked Penne and Giveaway

For the Oscars tonight or any weeknight dinner, I love this Three Cheese Baked Penne with Roasted Vegetables. This is the type of make-ahead casserole that is perfect to take to a potluck dinner or for someone who just add a baby. I love serving to company, especially if there is a vegetarian in the crowd. Your family will love it too, and you can easily make it in two 9-inch (2.5 L) square baking dishes to freeze one and enjoy the other now. A crisp green salad goes well with the smooth texture of the deliciously melted cheeses. This recipe is one of many fabulous ones in the 125 Best Casseroles and One-Pot Meals Cookbook by Rose Murray. You’ll find everything in this book from big casseroles, to long-simmering stews as well as skillet meals such as quick stir-fries. And… I am giving away a copy.

To enter the giveaway, leaving a comment telling me your favorite casserole. For more chances to win, do the following and leave a comment telling me you did. The winner will be chosen randomly on Monday, March 10th at 8 A.M. Good Luck! :)

1. Like Ingredients, Inc. on Facebook

2. Follow Alison Lewis on Twitter

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Courtesy 125 Best Casseroles and One-Pot Meals by Rose Murray © 2014 www.robertrose.ca Reprinted with publisher permission.

Three Cheese Baked Penne

Cook Time:

1 hour

Prep Times:

20 minutes

Yield:

8 servings

Ingredients:

1 sweet red pepper, chopped
1 sweet yellow pepper, chopped
3 cups quartered mushrooms (1⁄2 lb)
2 zucchini, diced
1 small eggplant, diced
3 cloves garlic, minced
1⁄4 cup olive oil
Salt and pepper
1⁄2 cup chopped fresh parsley
2 tbsp chopped fresh basil
1⁄2 tsp dried rosemary
5 cups penne pasta
31⁄2 cups meatless spaghetti sauce
31⁄2 cups shredded mozzarella cheese
2 cups diced Fontina cheese
1 cup freshly grated Parmesan cheese

Preparation:

1. In a large shallow pan, toss together the red and yellow peppers, mushrooms, zucchini, eggplant, garlic and oil; spread out and roast in 450°F oven for about 25 minutes or until softened, stirring once or twice. Season with salt and pepper to taste. Sir in 1⁄3 cup of the parsley, basil and rosemary.

2. Meanwhile, in a large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Pour in 2 cups cold water; then drain well and let cool. Gently combine with spaghetti sauce, vegetables, mozzarella cheese, Fontina cheese and half of the Parmesan. Transfer to a greased shallow 12-cup baking dish.

3. Sprinkle with remaining Parmesan and parsley. (Pasta can be prepared to this point, covered and refrigerated for up to 1 day, or frozen for up to 2 months. Thaw in refrigerator. Bring to room temperature before heating.)

4 Bake, covered with greased foil, in 375°F oven for 30 minutes. Uncover and bake for 10 to 15 minutes longer or until bubbly.

18 thoughts on “Three Cheese Baked Penne and Giveaway”

  1. My favorite casserole is Cedric’s Casserole, which is a simple layering of cabbage, browned ground beef, chopped onion which is then “frosted” with a can of tomato soup. The more veggies you use the better. It’s just baked for an hour or so. It’s from a Chicago chef back in the ’60s.

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