- 1 red bell pepper, chopped
- 1 tomato, chopped
- 1 zucchini, cut into 1 1/2-inch pieces
- 1 summer squash, quartered lengthwise and cut into 1-inch cubes
- 1 large yellow onion, chopped
- 3 tsp olive @ oil
- 1/4 tsp salt
- Black pepper to taste
- 1 Tbsp dried italian herb mix or herbes de provence
- 1/2 lb multigrain ziti or penne
- 2 garlic cloves, minced
- 1 Tbsp chopped fresh parsley
- 1 cup grated part-skim mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/2 cup tomato sauce
Preheat oven to 450°.
On a baking sheet, toss the bell pepper, zucchini, squash, and onion strips with 1 tsp of the olive oil, 1/8 teaspoon of the salt, black pepper to taste and the dried herbs. Roast until tender, about 15 minutes. Set aside. Reduce the oven temperature to 350°.
Meanwhile, in a large saucepan of boiling water, cook pasta over medium-high heat until just tender. Drain in a colander and set aside.
In a large skillet, heat remaining 2 teaspoons oil over medium-high heat until hot. Add chopped onion and garlic and sauté for 4 to 5 minutes, until onion is softened. Add tomatoes and bring to a boil. Reduce heat and simmer until sauce thickens, about 15 minutes, stirring occasionally. Add remaining 1/8 teaspoon salt, black pepper to taste and parsley and simmer another 5 minutes, stirring occasionally.
In a large bowl, mix together cooked pasta, reserved vegetables, 1/2 cup of the mozzarella, 2 tablespoons of the Parmesan, and all but 1/4 cup of the tomato sauce. In a 13 x 9-inch baking dish, spread the remaining 1/4 cup tomato sauce. Pour in pasta mixture and top with remaining 1/2 cup mozzarella. Sprinkle with remaining 2 tablespoons Parmesan. Bake for 40 minutes, or until cheese is melted.
Yield: 8 servings
Serving Size: 1/2 cup
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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