Vegetable-enhanced Penne Casserole
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The rigours of Snowpile Jumping can leave an athlete feeling thoroughly depleted, but this carbo-loaded pasta casserole should revive even the most exhausted competitor.
- 4 cups uncooked penne pasta , (or medium shells, rotini or whatever)
- 2 cups spaghetti sauce , (homemade or otherwise)
- 3 tbsp olive oil
- 6 cups sliced or diced raw vegetables , (onions, celery, mushrooms, sweet peppers, zucchini, carrots, broccoli, whatever you like)
- 475 g ricotta , or cottage cheese (about 2 cups)
- 2 cups shredded mozzarella
- 1/4 cup grated Parmesan
- In a large pot, cook the penne in plenty of boiling salted water until done but not mushy. Drain, rinse under cold water, then drain thoroughly and dump into a mixing bowl. Have your young helper add the spaghetti sauce and stir to combine. Set aside.
- Meanwhile, in a large skillet, heat the oil over medium heat. Add all the vegetables and cook until softened, about 10 minutes. Now here’s the fun part. In a greased 9 x 13 in. (22 x 33 cm) baking dish (or casserole of a similar size) layer half the penne mixture, glop on half the ricotta cheese, sprinkle on half the vegetables, and half the mozzarella cheese. Repeat layers, and sprinkle the top with Parmesan.
- Bake at 350°F (180°C) for 35 to 40 minutes, until the cheese is melted and everything is heated and bubbly.