Posted in Bake, Casserole, Main Courses, Pasta dish, Sauces, Tips/Hints, Vegetables

Make Ahead – Day 2

Tips for Cooking Ahead:

  1. You can cook the vegetables and pasta, and sauce and combine in the casserole dish to bake later that day or the next day.  If you refrigerate the casserole overnight, take it out for several hours before baking it so that it can come to room temperature.  This will reduce the baking time to 30 minutes.
  2. You can bake the dish just before broiling the parmesan that morning and leave out.  Heat for 10 minutes, covered, then broil for the last 5 minutes right before serving.
  3. You can bake the casserole the night before and refrigerate it overnight.  The next day, take it out several hours before baking it so that it can come to room temperature then bake for 15 minutes, covered, add the parmesan cheese and broil for 5 minutes.
  4. You can cook the entire recipe that morning or the night before then divide into individual serving sizes and microwave.

Baked Penne with Roasted Vegetables

Baked Penne with Roasted Vegetables

Serves 6

Preheat oven 450o

Prep Time: 30 minutes

Cook Time: 1 hour and 15 minutes

Estimated Values per Serving:

Calories: 320                        Fat: 4 grams                          Points: 5


1 eggplant – cut into 1-inch pieces


1 zucchini – cut into 1-inch pieces

1 red bell pepper – cut into 1-inch pieces

1 large onion – cut into 1-inch pieces

Olive oil cooking spray

12 ounces penne pasta (*)

¼ cup flour

3 cups skim milk

¼ cup egg substitute

¼ teaspoon ground nutmeg

½ cup + ¼ cup grated parmesan cheese – separated

Salt and pepper to taste


  1. Place towels on the countertop and sprinkle generously with salt.  Add eggplant pieces on top, sprinkle more salt on top then cover again with paper towels.  Let eggplants sit out on countertop to “sweat” for about 20 minutes.
  2. Rinse eggplant well with water and add to a large mixing bowl with zucchini, peppers and onions.  Spray with cooking spray and toss.
  3. Spray a large baking pan with olive oil.  Spread vegetable mixture in a single layer on baking pan and roast in the oven for about 40 minutes, stirring occasionally, until vegetables are browned and soft.  Reduce oven heat to 400o.
  4. While vegetables are roasting, bring a large pot of water to boil and add penne pasta.  Cook until al dente for about 5 – 6 minutes.  The pasta should still be firm and slightly cooked.
  5. Drain penne and add to a large mixing bowl.  When vegetables are cooked, add to the penne and toss.  Set aside.
  6. In a large saucepot, whisk together flour, milk, egg substitute nutmeg, ½ cup parmesan cheese and salt and pepper.  Heat stovetop to medium low and, stirring constantly, cook until the mixture has come to a boil and is thickened.  Remove from heat.
  7. Spray a large casserole dish with olive oil cooking spray and add the vegetable pasta mixture.  Pour half of the milk mixture in and toss.  Pour the remaining milk mixture on top, cover and bake at 400o for 30 minutes.
  8. Remove cover from the casserole, sprinkle on ¼ cup of parmesan cheese and broil on high for about 5 minutes until the top is bubbly and browned.
  9. Remove from oven and serve hot.

(*): Use high fiber penne


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