Baked Penne And Vegetables
- 16 ounce(s) pasta, penne
- 1 medium bell pepper
- 2 medium carrot(s)
- 1 medium celery
- 1 medium onion(s)
- 1 tablespoon(s) vegetable oil
- 1/4 cup(s) water
- 1 can (28 oz) tomato(s); crushed
- 3 cup(s) vegetable stock
- 1 tablespoon(s) sugar
- 1 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) oregano
- 8 ounces mozzarella cheese; shredded
- 2 tablespoon(s) parmesan cheese; grated
In saucepot, prepare penne. Meanwhile, cut green pepper, carrots, celery, and onion into 1/2 inch pieces.
In nonstick skillet over medium high heat, in hot salad oil, cook vegetables until lightly browned. Stir in water; continue cooking until vegetables are tender crisp.
Preheat oven to 375°F. Drain penne; set aside. To same saucepot, add cooked vegetables; stir in crushed tomatoes, vegetable juice, sugar, salt, and oregano; over high heat, heat to boiling. Remove saucepot from heat; stir in cooked penne. Reserve 1 cup shredded mozzarella for topping. Into penne mixture in saucepot, stir Parmesan cheese and remaining mozzarella. Spoon mixture into shallow 4 quart casserole; sprinkle with reserved mozzarella cheese.
Cover casserole and bake 30 minutes or until cheese melts and mixture is hot and bubbly.
Yield: 6 servings