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🍝 Baked Vegetable Penne with Cheese

496 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put the penne into a pot with plenty of boiling water and salt.
  2. 2. Cook the pasta until it is al dente.
  3. 3. Drain the pasta.
  4. 4. Rinse the pasta briefly with cold water to stop the cooking process.
  5. 5. Let the pasta drain well.
  6. 6. Cut the eggplant in half lengthwise.
  7. 7. Slice the eggplant halves into thin slices.
  8. 8. Sprinkle some salt over the eggplant slices.
  9. 9. Let the salted slices rest for 30 minutes.
  10. 10. Wash the bell peppers thoroughly.
  11. 11. Remove the stem and the inside of the bell peppers.
  12. 12. Cut the bell peppers into small cubes.
  13. 13. Clean the mushrooms of dirt.
  14. 14. Slice the mushrooms into thin slices.
  15. 15. Pour boiling water over the tomatoes.
  16. 16. Remove the skin from the tomatoes.
  17. 17. Cut the tomatoes into quarters.
  18. 18. Remove the core of the tomatoes.
  19. 19. Cut the cored tomatoes into strips.
  20. 20. Peel the onions.
  21. 21. Cut the onions into fine cubes.
  22. 22. Heat olive oil in a pan.
  23. 23. Sauté the onion cubes in the oil until they are translucent.
  24. 24. Add the bell pepper cubes to the pan.
  25. 25. Add the mushroom slices to the pan.
  26. 26. Sauté the vegetables briefly.
  27. 27. Season the mixture with salt and pepper.
  28. 28. Cook the vegetables for about 5 minutes.
  29. 29. Remove the pan from the heat.
  30. 30. Stir the tomato strips into the vegetables.
  31. 31. Rinse the eggplant slices after the resting time.
  32. 32. Pat the eggplant slices dry.
  33. 33. Grease a baking dish.
  34. 34. Layer the eggplant slices into the dish.
  35. 35. Add the drained penne to the dish.
  36. 36. Distribute the sautéed vegetables in the dish.
  37. 37. Top the casserole with cubed mozzarella.
  38. 38. Preheat the oven to 180 degrees.
  39. 39. Bake the casserole in the oven for about 20 minutes.
  40. 40. Garnish the finished casserole with fresh basil leaves.
  41. 41. Serve the dish warm.

Nutrition per serving