Baked Vegetable Penne Recipe
Ingredients
| Penne pasta | 3 Cup (16 tbs), uncooked | |
| Olive oil | 1 Tablespoon | |
| 1 pound asparagus spears, trimmed and cut into 1-inch pieces | ||
| Cremini mushrooms package | 1 , sliced | |
| Red bell pepper | 1 Cup (16 tbs), chopped | |
| 1 cup chopped sweet onion | ||
| Garlic | 1 Clove (5gm), minced | |
| Artichoke hearts | 1 Can (10oz), quartered | |
| Dry sherry | 1/2 Cup (16 tbs) | |
| Basil | 2 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon, divided | |
| Ground black pepper | 1/4 Teaspoon | |
| 2 1/2 cups 2% reduced-fat milk, divided | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Parmesan cheese | 1/4 Cup (16 tbs) | |
| Black pepper | 1/8 Teaspoon | |
| Cooking spray | ||
| Shredded mozzarella cheese | 1 1/2 Cup (16 tbs) | |
Directions
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add asparagus, mushrooms, bell pepper, and onion; saute 4 minutes. Add garlic; saute 1 minute. Add artichokes and sherry. Cook, stirring frequently, 3 minutes or until most of liquid evaporates. Stir in basil, 1/4 teaspoon salt, and
1/4 teaspoon black pepper.
3. Combine 1/2 cup milk and flour; whisk until smooth. Combine flour mixture, 2 cups milk, and butter in a medium saucepan. Cook over medium heat, whisking constantly, 20 minutes or until thick and bubbly. Stir in Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
4. Preheat oven to 350°.
5. Combine pasta, vegetables, and white sauce. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover, sprinkle with cheese blend, and bake 7 minutes or until cheese melts.
2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add asparagus, mushrooms, bell pepper, and onion; saute 4 minutes. Add garlic; saute 1 minute. Add artichokes and sherry. Cook, stirring frequently, 3 minutes or until most of liquid evaporates. Stir in basil, 1/4 teaspoon salt, and
1/4 teaspoon black pepper.
3. Combine 1/2 cup milk and flour; whisk until smooth. Combine flour mixture, 2 cups milk, and butter in a medium saucepan. Cook over medium heat, whisking constantly, 20 minutes or until thick and bubbly. Stir in Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
4. Preheat oven to 350°.
5. Combine pasta, vegetables, and white sauce. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover, sprinkle with cheese blend, and bake 7 minutes or until cheese melts.
Chef
