Baked Pennette With Vegetables And Cheese

Ingredients

10 ounces pennette
2 tablespoons olive oil
5 cups vegetables
3/4 assortment such as mushrooms
1/2 teaspoon fennel seeds
2 teaspoons garlic
26 ounces spicy pasta sauce
3 cups skim mozzarella
1 monterey jack cheese parmesan cheese
1 tablespoon olive oil
1 tablespoon oil in
12 nonstick skillet over high hea when
1/2 teaspoon salt
1/2 pasta in shallow
2 1/2 casserole
1 1/2 cups mozzarella
463 mg sodium
15 mg cholesterol
10 grams fat
49 grams carbohydrates
17 grams protein
2 3/4 grams fiber

Instructions

Fresh basil and grated Parmesan cheese are delicious additions. Pennette, a small version of penne pasta, works especially well in casseroles, but penne can also be used. The casserole is easily doubled or tripled. SOURCES. Recipe taken from "Good Cooking: Besides Barbecue" By Abby Mandel !We got this recipe from the LA Times. Mastercook editing by kitpath@earthlink.net