Garden Pasta Bake
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet : | Vegetarian
1 lb (1.25 L) penne pasta, about 5 cups (500 g)
2 cups (500 mL) plain yogurt (divided)
2 tbsp (30 mL) wine vinegar
2 cloves garlic, minced
1 tbsp (15 mL) Italian seasoning
Salt and pepper, to taste
Hot pepper sauce, to taste
1-1/2 cups (375 mL) finely chopped zucchini
3/4 cup (175 mL) finely chopped carrots
1/2 cup (125 mL) chopped green pepper or celery
1/2 cup (125 mL) chopped green onion
1 large tomato, chopped
1 cup (250 mL) shredded Cheddar cheese
2 tbsp (30 mL) grated Parmesan cheese
Tomato or spaghetti sauce (optional)
Cook pasta according to package directions; drain well. In large bowl, combine 1/2 cup (125 mL) yogurt, vinegar, garlic, Italian seasoning, salt, pepper, and hot pepper sauce. Toss gently with hot pasta.
Add zucchini, carrots, peppers, green onions, and tomatoes. Toss just until mixed and turn into lightly greased 13 x 9-inch (3.5 L) baking pan; sprinkle with Cheddar cheese. Beat eggs until light and foamy; stir in remaining 1-1/2 cups (375 mL) yogurt and pour over pasta mixture. Sprinkle with Parmesan cheese.
Bake in preheated 350°F (180°C) oven for about 30 to 35 minutes or until set and golden. Let stand about 8 minutes before cutting. Serve with tomato or spaghetti sauce, if desired.
Makes 9 servings.
Imported on 2011-01-20 16:41:26 — Original ID:559