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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My husband and I are commuters so the last thing we want to be spending a lot of time on in the evenings is dinner. This pasta bake is quick and filling, and it makes great leftovers too. Ingredients:
1 (375 g) box whole wheat penne |
4 tablespoons olive oil |
2 1/4 cups marinara sauce (separated) |
1 yellow zucchini |
1 green bell pepper |
1 red bell pepper |
1/2 onion |
3 garlic cloves (pressed and separated) |
1/2 tablespoon dried basil |
1 cup part-skim ricotta cheese |
1/4 cup pre-shredded mozzarella cheese |
ground black pepper |
Directions:
1. Preheat over to 350. (I like to do this once the vegetables have been sauteed.).
2. Cut bell peppers and zucchini into bite sized chunks. Dice onion and press 2 cloves of garlic. Toss together in a medium bowl with 2 tbls olive oil and some ground black pepper.
3. In a medium frying pan heat 2 tbls olive oil and sauté mixed vegetables for about 5 minutes. Set aside.
4. In a large pot cook the box of penne in salted water, according to package directions. Once cooked let stand for about 5 minutes.
5. While the pasta is cooking, in a large bowl, mix together ricotta, dried basil, 1 clove of pressed garlic, and 1 1/2 cups of marinara sauce.
6. While pasta is set aside, add veggies to ricotta mixture.
7. Once pasta has cooled slightly add to ricotta and veggie mixture.
8. Coat the bottom of a 7x11 baking dish with 3/4 cup marinara sauce and pour pasta mixture on top. Top it of with shredded mozzarella cheese.
9. Bake on the middle rack for 30 minutes.
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