*  Exported from  MasterCook  Buster  *
 
             Baked Pennette With Vegetables And Cheese (Mandel)
 
 Recipe By     : Abby Mandel, LATimes 08/19/98 (wed)
 Serving Size  : 6    Preparation Time :1:15
 Categories    : Casserole                        Vegetarian
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      ounces        pennette -- or
                         other short pasta
                         salt
    2      tablespoons   olive oil
    5      cups          diced vegetables -- 3/4-inch
                         assortment -- such as
                         mushrooms; zucchini; eggplant
                         OR roasted peppers
      1/2  teaspoon      fennel seeds
                         red pepper flakes
    2      teaspoons     minced garlic
   26      ounces        spicy pasta sauce
    3      cups          shredded skim mozzarella
                         OR monterey jack cheese
                         grated parmesan cheese
 
 Cook pasta in plenty of boiling salted water until tender but still firm,
 10 to 12 minutes, or according to package instructions. Drain and toss with
 1 tablespoon olive oil.
 
 Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over
 medium-high heat. When hot, add vegetables and fennel seeds. Sprinkle with
 1/2 teaspoon salt and stir-fry just until vegetables are barely tender,
 about 3 minutes. Stir in red pepper flakes to taste, garlic and pasta
 sauce. Taste and adjust seasoning; mixture should be highly seasoned.
 
 Transfer mixture to large bowl. Add pasta and toss well. Layer 1/2 pasta in
 shallow, greased 2 1/2-quart casserole. Sprinkle with 1 1/2 cups
 mozzarella. Top with remaining pasta and sprinkle with remaining
 mozzarella. (Recipe can be prepared several hours ahead and kept at room
 temperature.)
 
 Bake at 350 degrees, tented loosely with foil, 35 minutes. Remove foil and
 bake until sizzling and edges of cheese are browned, 10 to 15 minutes. Let
 rest 10 minutes before serving. Pass Parmesan cheese separately.
 
 [6 servings. Each serving without Parmesan cheese: 362 calories; 463 mg
 sodium; 15 mg cholesterol; 10 grams fat; 49 grams carbohydrates; 17 grams
 protein; 2.77 grams fiber. ]
 
 Fresh basil and grated Parmesan cheese are delicious additions. Pennette, a
 small version of penne pasta, works especially well in casseroles, but
 penne can also be used. The casserole is easily doubled or tripled.
 SOURCES. Recipe taken from “Good Cooking: Besides Barbecue” By Abby Mandel
 !We got this recipe from the LA Times. Mastercook editing by
 kitpath@earthlink.net
 
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