Baked Veggie Penne

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My husband and i are commuters so the last thing we want to be spending a lot of time on in the evenings is dinner. this pasta bake is quick and filling, and it makes great leftovers too.

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Steps

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Preheat over to 350.

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Cut bell peppers and zucchini into bite sized chunks.

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Dice onion and press 2 cloves of garlic.

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Toss together in a medium bowl with 2 tbls olive oil and some ground black pepper.

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In a medium frying pan heat 2 tbls olive oil and saut mixed vegetables for about 5 minutes.

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Set aside.

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In a large pot cook the box of penne in salted water , according to package directions.

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Once cooked let stand for about 5 minutes.

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While the pasta is cooking , in a large bowl , mix together ricotta , dried basil , 1 clove of pressed garlic , and 1 1 / 2 cups of marinara sauce.

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While pasta is set aside , add veggies to ricotta mixture.

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Once pasta has cooled slightly add to ricotta and veggie mixture.

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Coat the bottom of a 7x11 baking dish with 3 / 4 cup marinara sauce and pour pasta mixture on top.

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Top it of with shredded mozzarella cheese.

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Bake on the middle rack for 30 minutes.

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Ingredients

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whole wheat penne, olive oil, marinara sauce, yellow zucchini, green bell pepper, red bell pepper, onion, garlic cloves, dried basil, part-skim ricotta cheese, pre-shredded mozzarella cheese, ground black pepper