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How To make Baked Pennette with Vegetables and Cheese(Mandel)
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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Indian Style Macaroni Pasta Recipe /Kids lunch box /Macaroni Pasta Recipe /Easy Recipe /food recipe
This Recipe is the easiest and yummiest style of cooking elbow macaroni with chickpea, specially for kids. Try this.
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Macaroni Pasta Recipe
Ingredients:
elbow macaroni 500g
chickpea 1 cup
tomato puree 2tbsp
cream 1 cup
paprika powder 1tsp
salt 1tsp
You can Make it spicy ba adding spices of your choice.
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Einfache Ofengemüse Pasta I Vegane Rezepte #shorts
Ihr Lieben, falls ihr mehr Gemüse essen wollt... hier ist die Lösung: Macht ne Soße daraus!
Folgt für einfach vegane Rezepte ????
???? Zutaten:
200g Nudeln nach Wahl
1 Zwiebel
1 Paprika
1 Zucchini
1 Möhre
1 Dose Kokosmilch (o. andere 400ml Pflanzenmilch)
Opt. Hefeflocken (für käsigen Geschmack)
Salz & Pfeffer nach Belieben
???????? Zubereitung:
1. Nudeln nach Packungsanleitung kochen
2. Gemüse grob schneiden (opt. alzen und Öl darüber geben) und bei 200 Grad für 30 Min. im Ofen rösten.
3. Alles in den Mixer mit einer Dose Kokosmilch und Hefeflocken sowie Salz & Pfeffer geben.
4. Über gekochte Nudeln verteilen und genießen!
Guten Appetit!
■ ■ ■ ⠀
???? Folg mir um keine veganen Rezepte mehr zu verpassen????
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a RARE PASTA SAUCE I ate weekly when I lived in ITALY
This spicy, creamy, red bell pepper pasta sauce is a rare pasta sauce that I’ve only found in a jar in a supermarket in Italy, today I set out to recreate this nostalgic sauce. I believe this is a variation of pesto alla calabrese.
Felicetti Cavatappi (10% off, use code “NACS” at checkout):
ITALY TRIP BOOKINGS:
SHRIMP SCAMPI
STUFFED SHELLS
RED WINE RISOTTO
PASTA DOUGH
RECIPE
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