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