Ingredients
2 Tbs olive oil 1 onion thinly sliced, vertically
1 green pepper thinly sliced
1 red pepper thinly sliced
1 yellow squash sliced into ¼ inch slices
1 zucchini sliced into ¼ inch slices
1 (28 oz.) can stewed tomatoes
1 cup chopped roma tomatoes
1 envelope gluten free dry Italian salad dressing mix
2 cups Francesco Rinaldi® "Traditional" Original Pasta Sauce
½ cup Parmesan cheese
10 oz. gluten free penne cooked, drained
½ cup goat cheese
Directions
Preheat oven to 450° F. Brush onions, peppers, squash, and zucchini with olive oil. Roast, turning once, until lightly browned on both sides. Turn oven down to 350°F. Put vegetables into large mixing bowl. Add tomatoes, dressing mix, pasta sauce and Parmesan cheese. Mix in cooked, drained gluten free pasta. Pour mixture into 9 x13-inch baking dish. Top with crumbled goat cheese. Bake 30 minutes at 350°F or until heated through. (Serves: 10)
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