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How To make Baked Pennette with Vegetables and Cheese(Mandel)
10 ounces pennette
or
other short pasta salt 2 tablespoons olive oil
5 cups diced vegetables :
3/4-inch
assortment -- such as mushrooms; zucchini; eggplant OR roasted peppers 1/2 teaspoon fennel seeds
red pepper flakes 2 teaspoons minced garlic
26 ounces spicy pasta sauce
3 cups shredded skim mozzarella
OR monterey jack cheese grated parmesan cheese
Cook pasta in plenty of boiling salted water until tender but still firm, 10 to 12 minutes, or according to package instructions. Drain and toss with 1 tablespoon olive oil.
Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. When hot, add vegetables and fennel seeds. Sprinkle with 1/2 teaspoon salt and stir-fry just until vegetables are barely tender, about 3 minutes. Stir in red pepper flakes to taste, garlic and pasta sauce. Taste and adjust seasoning; mixture should be highly seasoned.
Transfer mixture to large bowl. Add pasta and toss well. Layer 1/2 pasta in shallow, greased 2 1/2-quart casserole. Sprinkle with 1 1/2 cups mozzarella. Top with remaining pasta and sprinkle with remaining mozzarella. (Recipe can be prepared several hours ahead and kept at room temperature.)
Bake at 350 degrees, tented loosely with foil, 35 minutes. Remove foil and bake until sizzling and edges of cheese are browned, 10 to 15 minutes. Let rest 10 minutes before serving. Pass Parmesan cheese separately.
[6 servings. Each serving without Parmesan cheese: 362 calories; 463 mg sodium; 15 mg cholesterol; 10 grams fat; 49 grams carbohydrates; 17 grams protein; 2.77 grams fiber. ]
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
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The Ultimate Vegan Creamy Alfredo Pasta #shorts
✨CREAMY VEGAN ALFREDO✨????
Ingredients:
1 box penne
1.5 cups raw cashews soaked or boiled
1 lemon juiced
1/2 cup veggie broth
1/4 cup nutritional yeast
1 cup almond milk
1/4 cup white wine
1 tsp garlic
1/4 tsp pepper
1 tsp salt
Fresh basil and vegan parm to garnish
Instructions:
1. Boil cashews for 5 minutes to soften.
2. Blend all of the sauce ingredients in a high speed blender until smooth.
3. Pour over cooked pasta and heat through in a pan.
4. Garnish with basil and parmesan.
5. Enjoy!
happy cooking!????????I am obsessed with this plant-based alfredo it’s so indulgent.
RECIPES:
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Vegge Penne Pasta by Reemastortenwelt / Asian touch / Tomato Pasta / Pasta / How to Cook Pasta?
Vegge Penne Pasta By Reemastorterwelt
Ingredients:
500g Penne Pasta
11/2 cups Tomato paste
1 green capsicum
1 red capsicum
1 cup Cabbage
1 cup boiled schredded Chicken
1 tbsp garam masala
salt to taste
1tsp turmeric powder
3tbsp Oil
Mint leaves
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SIMPLE CAKE
ALOO KI BHUJIA
FRIED FISH
Frangipane Tart
WHOLEGRAIN BREAD
BANANA CAKE
ZUCCHINI
CHICKEN DUM KARAHI
POTATO ROLL
GINGER GARLIC PASTE
HOMEMADE YOGURT
MALAI/HOMAMADE CLOTTED CREAM
OVEN LAYERED PARATHA
KOFTA CURRY
TURKISH PIDA BREAD
CHICKEN PIZZA
ANNIVERSARY CAKE
ZUCCHINI BOLANI
EGG AND TOMATO CURRY
HOMEMADE PANEER
SOUP / SHORBA
ALO BINDI
NAAN SANGAK
MANGO ICECREAM
KULFI ICECREAM
CHOCLATE ICE
ZINGER BURGER
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DAL CHAWAL
HOMEMADE BREAD
HOMEMADE CHOCLATE PUDDING
NAAN ROGHANI
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In German:
SONNTAG BRÖTCHEN
EINFACH KUCHEN
GURKENSALAT
VOLLKORN BROT
TÜRKISCH PIDA BROT
SCHOKOGITTER TORTE
SPARGEL MIT HOLLANDAISE SAUCE
GRIEß KUCHEN
BUTTER KEKSE
REIS KEKSE
MANDEL KEKSE
LACHFILET MIT KARTOFELN PÜREE
KAROFFELN SALAT
MUTTERTAG TORTE
SCHOKO KUCHEN
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Makaroni ili Špagete sa povrćem i bademom -- Pasta mit gemüse und Mandeln
Zutaten:
400 g Karotten
400 g gefrorene Erbsen
3 kleine zwiebeln
4 knoublauch zehe
1 Petersilie
Halbe liter Tomaten saft
7 EL Mandel gemahlen
Gewürze Meersalz,Chilly pulver (oder egal was scharf),Salz mit fershiedene gewürze,1 dcl Wasser
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