RECIPES
Baked Penne with Seasonal Vegetables
by Livestrong_Recipes | Feb 11, 2019
Photo Credit: lilechka75/ Adobe Stock
- PREP
- 30 m
- COOK
- 40 m
- TOTAL
- 1h 10m
Recipe courtesy of Jackie Newgent: http://jackienewgent.com/
INGREDIENTS
SERVES 6
- 1 3/4 cups Skim Milk
- 3/4 cup white beans, canned
- 1 1/2 tbsp extra-virgin olive oil
- 12 oz Penne Whole Wheat Pasta
- 3 cups Eggplant
- 1 1/2 cups Ravioli Mushroom
- 1/2 cup Onions
- 2 garlic clove
- 1 cup Crushed Tomatoes, in Thick Puree
- 1/2 cup Shaved Parmesan Cheese
- 3/4 tsp sea salt
- 8 leaf fresh basil leaves
- 3/4 cup Italian 3 Cheese Blend
DIRECTIONS
1
Preheat the oven to 425°F. Add the milk, beans, and 1/2 tbsp of the oil to a blender; cover and puree well, at least 1 minute. Set aside.
2
Parboil the pasta in a large saucepan of boiling water, about 6 minutes, and drain well. (Do not fully cook.)
3
Meanwhile, heat the remaining 1 tbsp of the oil in a large (eco-friendly) nonstick skillet or wok over medium-high heat. Add the diced vegetables and sauté until al dente (still slightly firm), about 6 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds.
4
Stir together the sautéed vegetables, parboiled pasta, bean puree, crushed tomatoes, Pecorino Romano cheese, salt, and the chopped basil in a large mixing bowl until well combined.
5
Evenly transfer the pasta-vegetable mixture to a 2 1/2-quart baking dish. Sprinkle with the Fontina cheese. Bake until the pasta is cooked through and the cheese is golden brown, about 25 minutes. Let stand for at least 5 minutes to allow excess liquids to settle, and serve.
