BAKED PENNE RATATOUILLE
Makes 6 Servings
1 Serving = 6 PointsPlus™
1/2 package (7 oz.) whole grain penne pasta1 TBSP olive oil
2 cloves garlic, finely chopped
1 cup eggplant cut into 1” pieces
3/4 cup zucchini, sliced
3/4 cup squash, sliced
1/4 tsp salt
1/3 of a 12 oz jar of roasted red bell peppers, drained & chopped
3/4 of a 24 oz. jar of tomato & basil pasta sauce
1 cup fat-free mozzarella cheese
1/4 cup goat cheese crumbles
dried basil (optional)
Heat oven to 350º. Spray an 8x8” (2 quart) baking dish.
Cook & drain pasta according to package, using the minimum cooking time. Return pasta to pot.
While pasta is cooking, heat oil in a skillet over medium-high heat. Add garlic; cook & stir 30 seconds. Add eggplant, zucchini, squash & salt. Cook @8 minutes until tender, stirring frequently. Add roasted peppers & cook @2 minutes more until heated through.
Add vegetables and pasta sauce to the pasta in the pot; mix well. Spoon into the baking dish.
Sprinkle with goat cheese and then mozzarella cheese. If desired, sprinkle with dried basil.
Bake uncovered for @30 minutes or until bubbly and the cheese is melted.
MY SPIN: Abe didn't like the goat cheese, but I did. If you've never had it, it's creamy and slightly tangy but mild. So I guess if I make it again, no goat cheese <sigh>. I would also add more garlic....probably double it. And if you like mushrooms, I think they would be good in this as well.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***