Dinner

Mrswiggly Penne vegetable bake is for Dinner.

Mrswiggly Penne vegetable bake takes 30 minutes to prepare.

Mrswiggly Penne vegetable bake takes 46 minutes to cook.

Mrswiggly Penne vegetable bake makes 12 servings.

The ingredients for Mrswiggly Penne vegetable bake are:

{2} Summer Squash, cut into strips and in 1 inch cubes
{2} zucchini, cut into strips and in 1 inch cubes.
{2} bell peppers, cut into strips.
{1} onion, cut into strips.
{1} cup sliced fresh mushrooms
1 1/2 cup frozen peas, thawed
1 teaspoon of salt
1 teaspoon of black pepper
2 teaspoon Oregano
1 13 ounce box of Whole Wheat Penne.
10 oz light pasta sauce.
1 cup fontina cheese, shredded
1/2 cup mozzarela cheese, shredded
1/4 cup parmesan cheese, grated.
3 cloves of garlic, chopped
1/4 cup of wheat germ
1 pd of lean hamburger

Here is how you make Mrswiggly Penne vegetable bake:

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with 3 tablespoons of olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried oregano. Roast vegetables in 450 degree oven or until tender.Boil penne in 5 quarts of water and 1/2 teaspoon salt. Boil penne for about 6-7 mins. Drain.In a skillet brown lean hamburger. Sautee the chopped garlic. Add pasta sauce, simmer for 5 mins on low heat.Toss noodle and roasted vegetable together. Stir penne and vegetables into pasta sauce. Add in fontina cheese, mozzarella into the noodles and vegetables. Grease ( use pam) 9x12 casserole pan. Place noodles in greased pan, sprinkle wheat germ and parmesan cheese on top. Bake on 450 degrees for about 20-25 mins. Until cheese is melted and bubbly. Makes 12 1 cup servings.Number of Servings: 12Recipe submitted by SparkPeople user MRSWIGGLY6.

The nutritional information for Mrswiggly Penne vegetable bake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 312.2

• Total Fat: 15.3 g
• Cholesterol: 33.5 mg
• Sodium: 427.7 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 5.5 g
• Protein: 14.9 g

Mrswiggly Penne vegetable bake is Italian cuisine.