Baked Whole Grain Penne With Fall Vegetables Recipes

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Steps:

• Preheat oven to 450 degrees F. Pulse walnuts, parsley and parmesan in a food processor until they look like bread crumbs.
• Melt the butter in a Dutch oven over medium-high heat. Add the leeks, and squash and cook, covered, stirring occasionally, until just tender, about 5 minutes. Stir in flour, sage, and nutmeg. Reduce heat add gradually add broth and milk. Simmer, stirring, until thickened, 5 minutes. Season with salt and pepper, and remove from heat.
• Cook pasta according to package instructions; drain. Combine pasta with the vegetables and mozzarella. Pour into a 9 by 13-inch casserole. Sprinkle with the walnut topping. Bake until the top is golden, about 25 minutes. Rest 5 minutes before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

Steps:

• Cook pasta according to package instructions.
• Add broccoli for the last 2 minutes of cooking pasta.
• Drain well and transfer to a large bowl.
• Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
• Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
• Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
• Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
• Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
• When done, add cooked mixture to pasta/broccoli and toss to coat well.
• Season to taste with salt and pepper.
• Sprinkle with parmesan cheese.
• Serve immediately.

Steps:

• Heat extra-virgin olive oil in large nonstick skillet over medium heat. Add assorted root vegetables; sprinkle with salt and pepper. Sauté 9 minutes. Using garlic press, squeeze in garlic. Add sliced celery stalks. Sauté vegetables 1 minute longer. Add 1 cup water. Cover and simmer until vegetables are tender, stirring occasionally, 12 to 15 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
• Add pasta to vegetables in skillet. Add 3/4 cup reserved cooking liquid, finely grated Parmesan cheese, finely grated lemon peel, ground nutmeg, and 4 tablespoons chopped celery leaves. Toss until heated through and sauce coats pasta, adding more cooking liquid if pasta is dry, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to bowls; sprinkle with remaining 2 tablespoons chopped celery leaves.

Steps:

• Heat oven to 350°F.
• Combine first 4 ingredients in medium bowl; set aside. Brown meat with vegetables in large nonstick skillet. Stir in pasta sauce, cream cheese mixture and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

Steps:

• HEAT oven to 350°F
• BROWN meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 minute or until mozzarella is melted. Add pasta; mix lightly.
• SPOON into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• BAKE 20 minute or until heated through, uncovering after 15 minute
• Substitute: Substitute Italian sausage for the ground beef.
• Nutrition Information Per Serving: 370 calories, 15g total fat, 7g saturated fat, 60mg cholesterol, 990mg sodium, 37g carbohydrate, 4g dietary fiber, 10g sugars, 22g protein, 20%DV vitamin A, 15%DV vitamin C, 25%DV calcium, 15%DV iron.