Italian Penne Bake

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Ingredients

Serves
8
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Conversion
Metric
Imperial
Ingredients
1 lb penne pasta
2 cup plain yogurt, divided
3 tbsp white wine vinegar
2 cloves of garlic, minced
3 tbsp fresh basil, chopped
3 tbsp fresh oregano, chopped
3 tbsp fresh parsley, chopped
1 tsp pepper
1/2 tsp salt
2 tsp hot pepper sauce
1 tsp dried chili flakes
1 cup zucchini, shredded
1 cup carrots, shredded
1/2 cup green onions, chopped
1 red pepper, diced
3 plum tomatoes, seeded and diced
2 cup white cheddar cheese, shredded
8 egg
1/4 cup parmesan cheese, grated
Nutritional Facts
Amount Per Serving
471 Calories
Fat
17 g
Saturated Fat
9 g
Sodium
526 mg
Sugar
10 g
Protein
26 g
Fibre
4 g
Carbohydrate
55 g

Directions

  1. Cook pasta according to package directions. Set aside. Combine ½ cup (125 mL) yogurt, vinegar, garlic, basil, oregano, parsley, pepper, salt, pepper sauce and chili flakes. Toss gently with hot pasta. Add zucchini, carrots, onions, pepper and tomatoes. Toss until mixed and turn into a large baking dish. Sprinkle with Cheddar cheese.
  2. Beat eggs until light and foamy. Stir in remaining 1 ½ cups (375 mL) yogurt. Pour over pasta mixture. Sprinkle with Parmesan cheese. Bake at 350°F (180°C) for about 45 minutes or until mixture is set and golden brown.