Two Cheese Baked Penne with Roasted Vegetables

A delicious casserole that is just as good as leftovers as it is fresh from the oven.  If you like roasted vegetables as much as we do then you'll love this recipe.

 

2 sweet red/ yellow peppers

2 Small zucchinis, sliced

2 small red onions, chunks

4 cloves garlic, minced

¼ cup olive oil

2 tbsp fresh basil

½ tsp dried rosemary

1/3 tsp parsley

1 lb penne, whole wheat

875 ml spaghetti sauce, healthy choice garden veggie

500 mg cheese, shredded

1 cup fresh parm cheese

In a large shallow pan, toss peppers, zucchini, onions and garlic with oil. Spread out and roast in 450 degrees oven for about 25 minutes (stir twice). Add salt, pepper, rosemary and parsley.

 Meanwhile in a large pot, cook pasta until tender but firm. Drain and rinse.

Combine pasta, sauce, veggies and cheese. Place in glass baking dish. Bake covered for about 30 minutes at 375 degrees. Bake uncovered for about 10 minutes.