Penne Vegetable Casserole

It’s a great time to load up on veggies in our produce department - zucchini, tomatoes and onion oh my! It's a guilty pleasure without the guilt at only 242 calories. Our pasta bake is guaranteed to be a favorite with your family.
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Penne Vegetable Casserole
Serving: Makes 6 servings.
Prep Time: 10 Minutes
Cook Time: 55 Minutes
Penne Vegetable Casserole
Recipe By: Logo Site

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INGREDIENTS

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- Big Y no-stick cooking spray

½ cup onion, chopped

2 garlic cloves, chopped

2 red bell peppers, seeded and chopped

¼ cup mushrooms, chopped

1 Tbsp. fresh lemon juice

1½ tsp. dried oregano

¼ tsp. Big Y ground black pepper

1 cup Big Y part skim ricotta cheese

¼ cup Big Y grated Parmesan cheese

1 Big Y large white egg

1½ cups zucchini, sliced

3 cups Mueller’s multi-grain penne pasta, cooked

½ cup Big Y low fat shredded mozzarella cheese

DIRECTIONS

Preheat oven to 375°F. Spray a large casserole dish with cooking spray; set aside. Spray a medium skillet with cooking spray and place over medium heat. Add onion, garlic, bell peppers and mushrooms and sauté for 5 minutes. Place in a large bowl and add lemon juice, oregano, pepper, ricotta, Parmesan cheese, egg and zucchini; mix well. Add cooked pasta and toss to coat. Place mixture into prepared casserole dish and top with mozzarella cheese. Cover with foil and bake for 35 to 40 minutes. Remove foil and bake an additional 10 minutes before serving.

Nutrition facts:

Calories: 242 (Calories from Fat: 63); Total Fat: 7g (Saturated Fat: 4g); Protein: 14g; Total Carbohydrates: 29g (Dietary Fiber: 3g; Sugars: 4g); Cholesterol: 50mg; Sodium: 186mg

Prep Time: 10 Minutes
Cook Time: 55 Minutes
Prep Time: 10 Minutes
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Prep Time: 10 Minutes
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Cook Time: 20 minutes