Baked Pennette with Vegetables & Cheese(Mandel)
Submitted by RJBBDB
Baked penne casserole layered with stir-fried vegetables, spicy pasta sauce, and mozzarella cheese. Fennel seeds and red pepper flakes add warmth to this make-ahead vegetarian bake.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minThis baked penne casserole is packed with vegetables and stretchy mozzarella, and you can assemble it hours before dinner. That make-ahead flexibility is what makes it a weeknight lifesaver.
The vegetables get a quick stir-fry before they go into the casserole. Mushrooms, zucchini, eggplant, roasted peppers, or any combination you like, cut into ¾-inch dice so they hold their shape through the bake. Fennel seeds add a subtle anise warmth that rounds out the spicy pasta sauce. Season the vegetable mixture aggressively here. It needs to be bold enough to stand up to all that cheese and pasta.
Layer it like a lasagna: half the pasta on the bottom, 2 ½ cups of mozzarella, then the rest of the pasta and remaining cheese on top. The foil tent for the first 35 minutes melts everything together without burning the top. Remove it for the last stretch to get those golden, crispy cheese edges.
Chef Tips
- Toss the drained pasta with olive oil immediately. It prevents clumping while you prep the vegetables.
- Let the casserole rest 10 minutes after baking. Cutting in too early means the cheese pulls apart and the layers slide.
- Use skim mozzarella or Monterey Jack. Both melt smoothly without releasing too much grease.
- Pass Parmesan at the table rather than baking it in. It stays sharp and nutty that way.
Variations
- Meaty version: Brown ½ pound Italian sausage with the vegetables for a heartier dish.
- Gluten-free: Swap in gluten-free penne. The bake time stays the same.
- Fresh herb finish: Scatter torn basil leaves over the top right after it comes out of the oven.
Ingredients
Directions
Cook pasta in plenty of boiling salted water until tender but still firm, 10 to 12 minutes, or according to package instructions.
Drain and toss with 1 tablespoon olive oil.
Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat.
When hot, add vegetables and fennel seeds.
Sprinkle with ½ teaspoon salt and stir-fry just until vegetables are barely tender, about 3 minutes.
Stir in red pepper flakes to taste, garlic and pasta sauce.
Taste and adjust seasoning; mixture should be highly seasoned.
Transfer mixture to large bowl.
Add pasta and toss well. Layer ½ pasta in shallow, greased 2½-quart casserole. Sprinkle with 2½ cups mozzarella. Top with remaining pasta and sprinkle with remaining mozzarella. Recipe can be prepared several hours ahead and kept at room temperature. Bake at 350 degrees, tented loosely with foil, 35 minutes. Remove foil and bake until sizzling and edges of cheese are browned, 10 to 15 minutes. Let rest 10 minutes before serving. Pass Parmesan cheese separately.
Comments
