Baked Penne with Vegetables and Provolone
“Penne Al Forno Vegetale e Provelone”
This meatless casserole is less fussy to prepare than lasagna, making it a great weeknight dinner or a delicious addition to any buffet when entertaining guests. Loaded with vegetables and gooey cheese, it will be a family favourite.
Preparation Time:
20
min
Cooking Time:
45
min
Servings:
6 to 8
Ingredients
1/4 cup (50 mL)
olive oil
1
each onion and red pepper, chopped
3
cloves garlic, minced
2 cups (500 mL)
each cubed eggplant and zucchini
3/4 tsp (4 mL)
each salt and freshly ground pepper (approx.)
1
bay leaf
1 can (796 mL)
whole good quality whole tomatoes such as San Marzano
1 tsp (5 mL)
each granulated sugar and red wine vinegar
1 lb (454 g)
Giovanni Panzani Penne Rigate # 20
8 oz (250 g)
shredded provolone or mozzarella cheese
Method
  1. Heat the oil in a Dutch oven or large saucepan set over medium heat. Add the onion, red pepper, garlic, eggplant, zucchini, salt and pepper. Cook, stirring, for 10 minutes or until tender.
  2. Add the tomatoes and bay leaf; break up the tomatoes with a potato masher or spoon. Simmer for 10 minutes or until thickened; discard bay leaf. Stir in the sugar and red wine vinegar. Adjust seasonings to taste.
  3. Meanwhile, prepare the penne according to package directions. Preheat the oven to 350°F (180°C). Toss the hot, drained pasta with the vegetable sauce. Transfer into a lightly greased 12-cup (3 L) casserole dish. Sprinkle evenly with the cheese. Bake for 20 to 25 minutes or until hot and bubbly. Let stand for 5 minutes before serving.
Tips
This casserole can be made ahead and stored, tightly covered in the refrigerator for up to 2 days or in the freezer for up to 2 months (thaw before baking). Increase the baking time by 10 minutes when heating the chilled casserole.
Ingredient Notes
Provolone: Although it originated in Southern Italy, provolone cheese is now predominantly produced in the Northern regions of Lombardia and Veneto. It is a mild, stretched, cow's milk cheese and also available aged and smoked. Provolone is much like mozzarella cheese in flavour and melting quality so they can easily be exchanged for one another.
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Baked Penne with Vegetables and Provolone

“Penne Al Forno Vegetale e Provelone”



Preparation time: 20
Cooking time: 45
Servings: 6 to 8


Ingredients

1/4 cup (50 mL)
olive oil
1
each onion and red pepper, chopped
3
cloves garlic, minced
2 cups (500 mL)
each cubed eggplant and zucchini
3/4 tsp (4 mL)
each salt and freshly ground pepper (approx.)
1
bay leaf
1 can (796 mL)
whole good quality whole tomatoes such as San Marzano
1 tsp (5 mL)
each granulated sugar and red wine vinegar
1 lb (454 g)
Giovanni Panzani Penne Rigate # 20
8 oz (250 g)
shredded provolone or mozzarella cheese



Method

  1. Heat the oil in a Dutch oven or large saucepan set over medium heat. Add the onion, red pepper, garlic, eggplant, zucchini, salt and pepper. Cook, stirring, for 10 minutes or until tender.
  2. Add the tomatoes and bay leaf; break up the tomatoes with a potato masher or spoon. Simmer for 10 minutes or until thickened; discard bay leaf. Stir in the sugar and red wine vinegar. Adjust seasonings to taste.
  3. Meanwhile, prepare the penne according to package directions. Preheat the oven to 350°F (180°C). Toss the hot, drained pasta with the vegetable sauce. Transfer into a lightly greased 12-cup (3 L) casserole dish. Sprinkle evenly with the cheese. Bake for 20 to 25 minutes or until hot and bubbly. Let stand for 5 minutes before serving.

Tips

This casserole can be made ahead and stored, tightly covered in the refrigerator for up to 2 days or in the freezer for up to 2 months (thaw before baking). Increase the baking time by 10 minutes when heating the chilled casserole.

Ingredient Notes:

Provolone: Although it originated in Southern Italy, provolone cheese is now predominantly produced in the Northern regions of Lombardia and Veneto. It is a mild, stretched, cow's milk cheese and also available aged and smoked. Provolone is much like mozzarella cheese in flavour and melting quality so they can easily be exchanged for one another.