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!
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Three Cheese Baked Penne
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
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.