1 red pepper, cut in 1 inch pieces
1 zucchini, quartered length-wise and cut into 1-inch pieces
1 summer squash, quartered length-wise and cut into 1-inch pieces
8 oz. fresh mushrooms, halved
1 onion, cut into 1-inch pieces
2 tablespoons olive or canola oil
3 cloves of garlic, minced
1 tablespoon Italian seasoning blend
1 teaspoon pepper, divided
2 cups uncooked whole wheat penne
1 lb cooked skinless chicken breast, cut into 1-inch cubes*
1 jar (23 ounces) low-sodium or heart healthy marinara sauce
½ teaspoon salt
¾ cup part-skim mozzarella cheese, divided
¼ cup plus 2 tablespoons grated Parmesan cheese, divided
• Preheat oven to 450°F.
• In a large bowl, combine the red pepper, zucchini, squash, mushrooms, onion, oil, garlic, Italian seasoning and ¼ teaspoon of pepper; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. baking pan. Roast for 15 minutes or until tender, stirring occasionally.
• Meanwhile, cook pasta according to package directions; drain and set aside.
• In a large bowl, combine the pasta, chicken, roasted vegetables, marinara sauce, ½ cup mozzarella cheese, ¼ cup Parmesan cheese, salt and remaining pepper.
• Transfer to a 9-in. x 13-in. baking dish coated with cooking spray. Sprinkle with remaining mozzarella and Parmesan cheese. Cover and bake at 350°F for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
Prep Time: 30 minutes
Bake Time: 25 minutes
Makes: 6 servings
Nutrition Facts per Serving: 350 calories, 11 g fat, 2.6 g saturated fat, 60 mg cholesterol, 581 mg sodium: 581mg, 35 g carbohydrate, 5 g fiber: 5g, protein: 31g
*Note: can substitute 1 pound peeled, deveined medium shrimp or omit meat for a vegetarian dish