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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A healthy veggie-pasta dish! Ingredients:
13 oz whole wheat penne pasta, cooked |
1 tbsp extra virgin olive oil |
1/2 cup dry white wine |
2 cups petite diced tomatoes, canned |
2 tbsp italian seasoning |
1 medium zucchini, chopped |
1/2 medium eggplant, chopped |
1/2 red onion, chopped |
2 cloves garlic, minced |
1 stalk celery, chopped |
1 serving (medium) green bell pepper, chopped |
1/4 cup bread crumbs |
1/4 cup parmesan cheese, grated |
2 cups part-skim mozzarella cheese, shredded |
Directions:
1. Preheat oven to 400*F.
2. Cook pasta according to directions, drain and set aside in large bowl.
3. Spray large baking dish with cooking spray and coat with 1/2 of the bread crumbs.
4. Heat olive oil in large skillet and add fresh veggies. Cook, covered for abour 5-10 minutes.
5. Add wine and cook, uncovered until liquid has evaporated, stirring often.
6. Add canned tomatoes (undrained) & Italian seasoning and cook until heated.
7. Add veggies to pasta and stir to mix well.
8. Add mozzarella cheese and stir to mix.
9. Spoon pasta mixture into coated baking dish and cover with remaining breadcrumbs and parmesan cheese.
10. Bake for 20 minutes or until cheese is bubbly.
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