Penne And Vegetable Bake

One of my friends is a trained chef and former restaurant owner.  Now she is a stay-at-home mom raising two adorable kids. Needless to say, an invitation to her house for dinner is always a gift from above. This recipe is inspired by a dish she makes often - one that everybody of all ages relishes. She says the great thing about this dish is that you can make it your own: choose the veggies and cheese you like best, there are no strict rules.

Penne And Vegetable Bake

8 oz cooked penne pasta (go for sprouted grain versions like Ezekiel or whole grain varieties like Barilla)

3 T olive oil

1 T fresh chopped oregano

1 large shallot, diced

3/4 c chopped zucchini

3/4 c chopped yellow squash

1 c chopped red bell pepper

2 c chopped eggplant

1 1/4 c cheese (I used Robiola as I had if left over but feta, goat cheese, ricotta or any combination of creamy cheeses works well)

1/4 c freshly grated Italian Pecorino

Preheat oven to 350 degrees.

In a saute pan, heat 2 T olive oil over medium heat.  Add shallot and saute for 2 minutes.  Add oregano, garlic and vegetables and saute until tender, stirring occasionally, about 12 minutes.  Remove from heat and set aside.

Cook the pasta according to the packaging instructions, al dente. Drain and toss pasta with 1 T olive oil.

In an 8" by 8", baking dish,  add half the vegetables and then half the Robiola cheese. Next add the pasta and then the remaining half of Robiola cheese.  Top with remaining vegetables and press down. Sprinkle with Pecorino. Cover with foil and bake until hot and bubbly, 30 - 40 minutes.

Serves 4.

Source:  Jill Crusenberry