Three Cheese Pasta and Vegetable Bake

Name: Three Cheese Pasta and Vegetable Bake
Ingredients: 1 pound whole grain or regular penne pasta, or other tube shaped pasta; 2 tablespoons olive oil, plus more for brushing the pan; 1 pound baby bella (cremini) mushrooms, sliced; 6 cloves garlic, thinly sliced; 1 (16-ounce) bag frozen broccoli, defrosted (may substitute with 5 cups blanched fresh chopped broccoli); 7 sun-dried tomatoes, soaked in hot water for 10 minutes, drained and thinly sliced (about 1/3 cup); 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 1 (16-ounce) container part-skim ricotta cheese; 4 cups marinara sauce (homemade or store-bought); 1 cup (4 ounces) shredded part-skim mozzarella cheese; 1/4 cup (1/2 ounce) grated Parmesan cheese; Chopped fresh flat-leaf parsley, for serving (optional)

www.elliekrieger.com

This three cheese pasta dish is made with whole grain pasta and its packed with vegetables like mushrooms, broccoli, and sun-dried tomatoes.

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Ingredients

1 pound whole grain or regular penne pasta, or other tube shaped pasta
2 tablespoons olive oil, plus more for brushing the pan
1 pound baby bella (cremini) mushrooms, sliced
6 cloves garlic, thinly sliced
1 (16-ounce) bag frozen broccoli, defrosted (may substitute with 5 cups blanched fresh chopped broccoli)
7 sun-dried tomatoes, soaked in hot water for 10 minutes, drained and thinly sliced (about 1/3 cup)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) container part-skim ricotta cheese
4 cups marinara sauce (homemade or store-bought)
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup (1/2 ounce) grated Parmesan cheese
Chopped fresh flat-leaf parsley, for serving (optional)