Cheesy Baked Penne with Roasted Veggies

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Asparagus

  Raw

  1 cup or 134g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  6 clove or 18g

• Balsamic vinegar

  1 tbsp or 16g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Penne

  High Fiber - Trader Joe's

  12 oz or 336g

• Ricotta

  Italian Soft Cheese - Tesco

  8 oz or 227g

• Parsley

  Raw

  ¼ cup or 15g

• Pecorino Romano

  Italian Classics Imported Grated or Shredded Cheese - Wegmans

  4 oz or 113g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Newmans Own Pasta Sauce Marinara

  Meijer

  125 ¼ oz or 3.55kg

Directions

1. Fry pepper, jalapeño, and onion over medium-high heat until soft
2. Brush tortillas on one side with oil. On uncoated sides place half the cheese, followed by pepper and onion mixture, cilantro and remaining cheese. Top with other tortillas, coated side up.
3. Fry 4-5 minutes on medium heat turning once, until lightly browned and the cheese has melted.
4. Serve, topped with lime wedges, more cilantr to taste.
5. Preheat the oven to 450 degrees F.
6. Spray a large baking sheet with oil, toss the peppers, zucchini, fennel, asparagus, red onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper, and dried herbs. Roast until tender on the lower rack of the oven, about 15 to 20 minutes stirring halfway, until slightly browned tender.
7. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente, (undercooking slightly as it will continue cooking in the oven), drain.
8. In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
9. Spray a deep 13x9-inch baking dish with olive oil spray.
10. Put half of the cooked roasted vegetables into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta, then vegetables, then the remaining sauce. Finish with the remaining mozzarella and 2 tbsp Pecorino Romano cheese.
11. Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.
12. Recipe by: Gina (source: https://www.skinnytaste.com/cheesy-baked-penne-with-roasted-veggies/)