Vegetable Three-Cheese Penne

This Vegetable Three-Cheese Penne can be budget-priced if you prepare your own spaghetti sauce. Oil, garlic, canned tomatoes and herbs are all you need. Make a double batch and freeze half for later use.

Ingredients

1 red bell pepper, chopped

8 oz mushrooms, quartered

2 medium zucchini, chopped

1 small eggplant, chopped

2 cloves garlic, minced

1/4 cup olive oil

1 tsp salt

1/4 tsp pepper

2 tsp dried basil

16 oz penne pasta

1 (14-ounce) jar meatless spaghetti sauce

8 oz mozzarella cheese, shredded

8 oz fontina cheese, shredded

1 cup grated Parmesan cheese

Directions

1. Preheat oven to 450°F. Combine vegetables, oil, salt, pepper and basil in a large bowl. Stir well. Spread on a baking pan. Roast, stirring every 5 minutes, until soft, about 20 minutes.

2. Meanwhile, cook pasta according to package directions. Drain. Grease a medium baking dish.

3. Reduce oven temperature to 350°F. Combine pasta, vegetables, spaghetti sauce, mozzarella and fontina in a large bowl. Spread in prepared dish.

4. Sprinkle Parmesan over pasta mixture. Bake until Parmesan is browned, about 25 minutes.