Six Cheese Baked Veggie Penne

This is for all my readers who are vegetarian. I threw this together in less than 30 minutes and let it bake for an additional 30 so in my book this is a fairly quick dish.

 

Ingredients

½ lb penne

½ c ricotta

1 small bell pepper, chopped

½ c French green beans, chopped

1 c diced tomatoes

½ pasta sauce

½ Italian 5-cheese blend

salt, to taste

1 tsp Italian seasoning

½ tsp garlic powder

½ tsp onion powder

½ tsp white pepper

1 tbls EVOO

Preheat oven to 375

Bring a pot of salted water to a boil and add in penne. Cook according to al dente according to package directions. In a skillet sauté the pepper and green beans in the EVOO. Once the peppers are tender add in the tomatoes with the liquid and simmer for 3 minutes. Strain the penne and combine the penne, pepper mixture, pasta sauce and seasonings. Fold in the ricotta and transfer to a baking pan coated with PAM. Top with the Italian blend and bake for 30 minutes.

Enjoy!

Notes: It is a good idea to taste the pasta after the ricotta is folded in to adjust the seasonings to your liking. I also like to reserve some of the seasoning to sprinkle on top before the additional cheese is added.