[Katelina]

Vegetable Pasta Bake Recipe
Makes - 8 Servings

Ingredients:
14.5oz Penne Pasta
24oz Prego Traditional Marinara
1 Med. Onion, diced
2 Tbsp Garlic, minced
15oz Ricotta Cheese Part-Skim
2 Eggs
1/4 Cup Milk 2% Reduced Fat
3/4 Cup Shredded Parmesan, Romano, Asiago Cheese Mix
3 Cups Shredded Low-Moisture Part-Skim Mozzarella Cheese
Paprika (Dash for spice)
Cheyenne Pepper (Dash for spice)
6oz Black Olives, sliced
12oz Pre-cut Broccoli, chopped (bite sized pieces)
1 Zucchini, chopped
8oz Matchstick Carrots

Directions:
Cook pasta as directed and drain. Mix marinara sauce, minced garlic and diced onion in
bowl and set aside. In separate bowl mix ricotta cheese, eggs, shredded cheese mix,
milk, and 1/2 cup of mozzarella cheese. For added spice add a Tbsp of paprika and
Tbsp Cheyenne pepper to ricotta cheese mix and set aside.

Using a greased 10x14 baking dish spread a light amount of marinara mix on bottom
of dish. Divide pasta, marinara mix, ricotta mix, sliced black olives, chopped zucchini,
carrots, and broccoli into three equivalent amounts. Layer dish in the following order:
pasta, broccoli, zucchini, carrots, black olives, ricotta cheese mix, marinara mix; repeat
twice more. Top dish off with 2 1/2 cups of shredded mozzarella cheese.

Bake at 375 degrees for approximately 45 mins or until cheese is melted, lightly browned
and vegetables are cooked as desired.