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           Baked Pennette With Vegetables And Cheese (Mandel)

Recipe By     : Abby Mandel, LATimes 08/19/98(wed)
Serving Size  : 6    Preparation Time :1:15
Categories    : Casserole                        Vegetarian
               Pasta

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 10      ounces        pennette -- or
                       other short pasta
                       salt
  2      tablespoons   olive oil
  5      cups          diced vegetables -- 3/4-inch
                       assortment -- such as
                       mushrooms; zucchini; eggplant
                       OR roasted peppers
    1/2  teaspoon      fennel seeds
                       red pepper flakes
  2      teaspoons     minced garlic
 26      ounces        spicy pasta sauce
  3      cups          shredded skim mozzarella
                       OR monterey jack cheese
                       grated parmesan cheese

Cook pasta in plenty of boiling salted water until tender but still firm,
10 to 12 minutes, or according to package instructions. Drain and toss with
1 tablespoon olive oil.

Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over
medium-high heat. When hot, add vegetables and fennel seeds. Sprinkle with
1/2 teaspoon salt and stir-fry just until vegetables are barely tender,
about 3 minutes. Stir in red pepper flakes to taste, garlic and pasta
sauce. Taste and adjust seasoning; mixture should be highly seasoned.

Transfer mixture to large bowl. Add pasta and toss well. Layer 1/2 pasta in
shallow, greased 2 1/2-quart casserole. Sprinkle with 1 1/2 cups
mozzarella. Top with remaining pasta and sprinkle with remaining
mozzarella. (Recipe can be prepared several hours ahead and kept at room
temperature.)

Bake at 350 degrees, tented loosely with foil, 35 minutes. Remove foil and
bake until sizzling and edges of cheese are browned, 10 to 15 minutes. Let
rest 10 minutes before serving. Pass Parmesan cheese separately.

[6 servings. Each serving without Parmesan cheese: 362 calories; 463 mg
sodium; 15 mg cholesterol; 10 grams fat; 49 grams carbohydrates; 17 grams
protein; 2.77 grams fiber. ]

Fresh basil and grated Parmesan cheese are delicious additions. Pennette, a
small version of penne pasta, works especially well in casseroles, but
penne can also be used. The casserole is easily doubled or tripled.
SOURCES. Recipe taken from "Good Cooking: Besides Barbecue" By Abby Mandel
!We got this recipe from the LA Times. Mastercook editing by
[email protected]

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