Three-Cheese Baked Penne with Roasted Vegetables

Recipe-8361

Course Main Dishes Total Time Under 2h

Ingredients in this Recipe

1 cup (250 mL) freshly grated Parmesan cheese
1 small eggplant, diced
2 cups (500 mL) diced Fontina cheese
2 tbsp (25 mL) chopped fresh basil (or 2 tsp/10 mL dried)
2 zucchini, diced
3 cloves garlic, minced
3 cups (750 mL) quartered mushrooms (½ lb/250 g)
3½ cups (875 mL) meatless spaghetti sauce
3½ cups (875 mL) shredded mozzarella cheese
5 cups (1.25 L) penne pasta
Salt and pepper
¼ cup (50 mL) olive oil
½ cup (125 mL) chopped fresh parsley
½ tsp (2 mL) dried rosemary

Recipe Preparation

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