Vegetarian

Baked Penne with Summer Vegetables is for Dinner.

Baked Penne with Summer Vegetables takes 10 minutes to prepare.

Baked Penne with Summer Vegetables takes 40 minutes to cook.

Baked Penne with Summer Vegetables makes 12 servings.

The ingredients for Baked Penne with Summer Vegetables are:

1 box penne rigate
1 jar Classico Florentine Spinach and Cheese spaghetti sauce (or other jarred spaghetti sauce)
1 cup Bertolli Tomato & Basil Spaghetti Sauce (or other spaghetti sauce)
1 medium zucchini, quartered lengthwise and sliced
1 large summer squash, quartered lengthwise and sliced
1 large onion, chopped
2 Tbsp olive oil
2 cloves minced garlic
2 tsp dried oregano
1/2 Tbsp dried basil + 1/2 for garnish on top
1 tsp salt (or to taste)
1 tsp pepper (or to taste)
8 oz fresh mozzarella cheese, sliced thin
freshly shredded parmesan cheese

Here is how you make Baked Penne with Summer Vegetables:

Heat oil in large skillet. Add garlic and cook for 1 minute. Add onions and cook till soft, about 3 minutes. Add zucchini and squash. Season with salt, pepper, 1/2 Tbps basil, and oregano. Cook till tender crisp, about 10 minutes. Meanwhile, cook penne according to box instructions; drain. Place pasta in 9x13 casserole dish and add both pasta sauces. Add cooked vegetable mixture and stir well. Top with slices of mozzarella and last 1/2 Tbsp of basil. Bake at 350 degrees for 20-25 minutes, or until cheese is melted but still white. Number of Servings: 12Recipe submitted by SparkPeople user DEDRACD.

The nutritional information for Baked Penne with Summer Vegetables is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 287.1

• Total Fat: 10.2 g
• Cholesterol: 19.0 mg
• Sodium: 656.6 mg
• Total Carbs: 34.5 g
• Dietary Fiber: 3.6 g
• Protein: 13.1 g

Baked Penne with Summer Vegetables is Italian cuisine.

The dietary needs meet for Baked Penne with Summer Vegetables is Vegetarian