Wednesday, August 3, 2011

Baked Pennette & Summer Veggies

This recipe is perfect for hitting up your local farmers' market for the freshest produce in season!

Baked Pennette & Summer Veggies
adapted from: myrecipes

4 ounces pennette or pasta of your choice
1 tablespoon olive oil
1 cup chopped yellow squash
1 cup chopped zucchini
1 cup chopped crimini mushrooms
1/2 cup chopped onion
1 chopped shallot
2 cups chopped tomato (1c. fresh & 1c. can of diced)
2-3 garlic cloves, minced
1 cup (4 ounces) shredded mozzarella cheese, divided
1/2 cup grated parmesan 
2 tablespoons chopped fresh basil
1 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/4 teaspoon crushed red pepper (or 1/8 if you prefer less heat)
1/4 cup (2 ounces) ricotta cheese
1 large egg, lightly beaten
Cooking Spray

1.  Cook pasta according to package directions
2.  Preheat oven to 400 degrees
3.  Heat large skillet over medium-high heat, add oil to pan.  Add squash, zucchini, mushrooms, onion and shallot; saute 5 minutes.  Add tomato and garlic; saute 4 minutes.  Remove from heat; stir in pasta, 1/2 cup mozzarella, 1/4 cup parmesan, herbs, 1/2 teaspoon salt, and pepper.
4.  Combine ricotta, remaining salt, and egg.  Stir into pasta mixture.  Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella and parmesan.  Bake at 400 degrees for 15-20 minutes or until bubbly and browned.

Yield:  4 servings

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