Baked Penne with Roasted Vegetables

Ingredients:

1/2 box Penne
1/2 cup Marinara Sauce
1 Bell Pepper, Cored, Sliced
2 Small Zucchini, Cut Into Strips, Halved
Sliced Mushrooms
1/2 Yellow Onion, Peeled, Sliced
1/8 C Extra Virgin Olive Oil
1/4 tsp Salt
1/4 tsp Black Pepper, Freshly Ground
1/2 Tbs Dried Italian Herb
Mozzarella Cheese, Grated
Grilled Chicken or Prochuttio
1Tbs Butter

Directions:

PREHEAT the oven to 450°F.
TOSS peppers, zucchini, mushrooms, onion, olive oil, salt, pepper, and herbs on a baking sheet. Bake until tender, about 15 minutes.
BRING a large pot of salted water to a boil over high heat.
ADD the pasta and cook for about 5 minutes. Drain pasta in a colander.
COMBINE the pasta with the vegetables, Marinara Sauce, cheese, and meat in a large bowl. Mix well, until all the pasta is coated with the sauce and all the ingredients are combined.
POUR the pasta into a greased 7x11 inch pan. Top with butter pieces.
BAKE until top is golden and cheese melts, about 20 minutes.

Easy Yummy Pasta

Ingredients:

Pasta (I use Penne)

Olive Oil

Lemon Juice

Pine Nuts
Parmigiano Cheese
Asiago Cheese
Small Squash
Broccoli
Mushrooms
Basil
*I don't really measure anything sorry!

Directions:
1. Chopped the squash and broccoli

2. Cook Pasta as directed on box. Drain.

3. Pour about a tablespoon of Olive Oil into a medium pan. Add Squash, broccoli, and mushrooms. Mix well. Add heat (medium to medium high). Saute for about 7 minutes or until veggies are soft. Take off heat.

4. In a bowl, mix pasta, veggies, about 2 tablespoons or so of Olive Oil, about 1 or 2 tablespoons of lemon juice, a few tablespoons of the cheeses, a dash or so of basil, and a handful of pine nuts. Mix well.

5. Enjoy.

Everything is "to taste".

South of the Border Stuffed Shells

Serving: 6
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes

Ingredients:
24 uncooked jumbo shells
1 grated cup Monterey Jack cheese
1 16 oz jar picante sauce
1 8 oz can tomato sauce low sodium
1/2 cup water
1 chopped medium onion
1 lb ground beef lean
2 tsp vegetable oil
1 tsp chili powder
1 drained
4 oz can green chile

Directions:
1. Prepare pasta according to package directions; drain.
2. Mix picante sauce, tomato sauce and water in small bowl.
3. In a skillet, cook onion and ground beef in oil over medium heat until meat is browned and onion is tender (if using non-stick skillet, use only 1 teaspoon of vegetable oil).
4. Remove from heat and drain off fat.
5. Add chili powder, chopped green chilies, 1/2 cup shredded cheese and 1/2 cup picante sauce mixture to meat mixture.
6. Preheat oven to 350º F.
7. Pour half of remaining picante sauce mixture in bottom of 13 x 9 x 2-inch baking dish.
8. Fill each cooked shell with 1 to 2 tablespoons of mixture and place shells in baking dish.
9. Pour remaining picante mixture over top of shells.
10. Cover with aluminum foil and bake at 350 F for 20 to 30 minutes.
11. Uncover, add remaining 1/2 cup cheese and bake, uncovered, an additional 5 minutes until cheese melts.
12. Serve immediately.

TIP: This recipe can be assembled and frozen. To bake, thaw at room temperature for 8 hours and bake as directed above.

Nutrition:
Based on individual serving.
Calories: 405
Total Fat: 16 g
Carbohydrates: 37 g
Protein: 25 g

(Thank you Camille S. for sharing this recipe)