This is a healthy baked pasta dish. The sweetness of the zucchini and the bell peppers make the dish extra tasty.
I prefer cooking it with tomato sauce, but cream is equally good.
3 cups uncooked penne pasta (9 oz)
1 medium red bell pepper, seeded and sliced
1 medium yellow bell pepper, seeded and sliced
2 cups fresh mushrooms cut in half
1 medium zucchini, cut into 1/2 inch pieces
2 tablespoons olive oil
|1 teaspoon Italian seasoning
1/4 teaspoon salt
1 cup tomato sauce or cream
2 cups milk
2 cups grated Cheddar cheese
Preheat the oven at 350F.
In a pot of boiling water with salt and oil, cook the pasta according to package instructions or until al dente. Drain and set aside.
In a large bowl, combine the bell peppers, mushrooms and zucchini. Add oil, Italian seasoning and salt. Toss well until the vegetables are coated with oil and spices. Place the vegetables in a greased baking pan. Bake it for 15-20 minutes or until they are soft. Transfer them to a plate.
In a saucepan under medium heat, combine the milk and tomato sauce or cream. Stir in half of the cheese until it is melted. Add the pasta and half of the vegetables. Mix well.
Place the pasta in the baking pan. Top it with the remaining vegetables and sprinkle with cheese. Bake for 25-30 minutes or until the cheese bubbles and turns light brown. Let it cool for 5 minutes and then serve.
Photo Courtesy Of: mastermaq