Title: 3 Cheese Baked Penne with Roasted Eggplant & Peppers
Categories: Pasta Vegetable Dairy
Yield: 8 Servings

1		Sweet red pepper, chopped
1		Sweet yellow pepper, chopped
1/2	lb	Mushrooms, quartered
2		Zucchini, diced
1	sm	Eggplant, diced
3		Garlic cloves, minced
1/4	c	Olive oil
		Salt
		Pepper
1/2	c	Fresh parsley, chopped
2	tb	Fresh basil, chopped, or 2 ts dried
1/2	ts	Dried rosemary
1	lb	Penne pasta
1/2	lb	Mozzarella, shredded
1/2	lb	Fontina cheese, diced
1	c	Parmesan, freshly grated

In large shallow pan, toss together peppers, mushrooms, zucchini, eggplant, garlic and oil; spread onto rimmed baking sheet. Bake in 500F 260C oven, stirring once or twice, for about 20 minutes or until softened. Transfer to greased 13x9-inch baking dish. Season with salt and pepper to taste. Stir in 1/3 cup of the parsley, basil and rosemary.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain well and rinse under cold water; let cool. Add to baking dish along with spaghetti sauce, mozzarella, Fontina and half of the Parmesan; toss to combine. Sprinkle with remaining Parmesan and parsley.

[Can be prepared to this point, covered and refrigerated for up to 1 day. Bring to room temperature.][When cooking pasta for a casserole that is not going to be baked right away, undercook slightly, then rinse under cold water.]

Bake in 375F 190C oven for 35-40 minutes or until bubbly.

8 servings for $20.21 CDN [Mar/95]

Per serving: 675 calories, 29 g protein, 33 g fat, 68 g carbohydrate, very high source fibre, excellent source calcium, good source iron.

Serve with Romaine salad.

Source: Canadian Living magazine, Feb 95 Presented in article by Rose Murray: "So Good To Come Home To"

[-=PAM=-] PA_Meadows@msn.com

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