Try this vegetarian, low calorie and low carb recipe – you’ll love it! Fire roasted red peppers, mushrooms and thinly sliced fresh zucchini make you feel like you’re right in Tuscany. Plus those vegetables drenched in a rich tomato sauce and baked with penne pasta is absolute perfection!

Ingredients :

  • 3 cups penne pasta (I used a gluten free organic pasta with a special combination of brown rice, quinoa, amaranth and corn)

  • 1 package/7 oz shredded cheese blend

  • 2 zucchinis
  • 2 large fire roasted red peppers
  • ½ lb fresh mushrooms
  • 1 jar/24 oz rich tomato pasta sauce

Instructions :

  1. Heat your oven to 180 degrees Celsius
  2. Cook the pasta but try to keep it al dente as it will still be getting baked more later on, then drain the excess water – keep the cooked penne asideIMG_5387
  3. Cut the zucchini in half and then slice into thin strips lengthwise
  4. Slice the fire roasted red peppers into thin stripsIMG_5390
  5. Slice the mushrooms IMG_5388
  6. Mix the penne, sliced zucchinis, red peppers, mushrooms, tomato sauce and ¾ of the shredded cheeseIMG_5393
  7. Spoon the mixture into a 13×9 inch baking dish (sprayed with cooking spray)
  8. Sprinkle the remaining ¼ shredded cheese over the top
  9. Bake for 20-30 minutes until heated through

IMG_5397

This recipe makes enough to serve a hearty dinner party or you can bake up a batch for meal-prep! Either way, you and your guests will love this rustic tuscan vegetable baked penne dish.

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