Baked Pennette with Vegetables and Cheese
| Yield: | 6 Servings |
| Categories: |
| 10 | oz | Pennette |
| Salt | ||
| 5 | c | (3/4 inch diced) assorted vegetables; such as mushrooms, zucchini, eggplant or roasted peppers. |
| 1/2 | ts | Fennel seeds |
| Red pepper flakes | ||
| 2 | ts | Minced garlic |
| 1 | Jar; (26 ounce) spicy pasty sauce | |
| 3 | c | Shredded skim mozzarella or Monterey jack Cheese |
| Grated Parmesan cheese |
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