Welcome to the 2016 February issue of #FoodieExtravaganza! We're a bunch of foodie who love to blog and cook together. Here's what we created with the theme of Bye Bye Miss American Pie.
This is my pie: pie for dinner! Made with whole grain pasta, jarred pasta sauce, leftover veggies and cheese, it is a frugal and healthy choice!
Check out all the other pies from this fun round up!
Baked Penne PiePrep Time: 15 minutesCook Time: 20 minutes6077060Ingredients (6 servings)
- 1 box whole wheat penne pasta
- 1 jar of your favorite pasta sauce
- 4 oz herbed goat cheese
- 4 oz shredded mozzerella cheese
- 1 c or more of cooked vegetables. I used broccoliInstructionsCook penne pasta in boiling water for 6 minutes. It will finish cooking in the oven. Drain, and add the jar of pasta sauce, goat cheese and cooked vegetables. Mix until noodles and veggies are coated with sauce and some of the cheese has melted. Spray a springform pan with cooking spray. Pour noodle mixture into the pan, pressing noodles firmly. Cover with mozzerella over the entire top. Make a band of aluminum foil for the pan and wrap it around the sides. Cover the top with foil as well. This keeps the pasta from overbaking. Bake at 350 for 20-25 minutes or until cheese has melted. Remove foil for the last 3 minutes of baking to brown up cheese.Let rest for 10 minutes. Carefully remove sides of pan. Cut into sixths and serve.Powered by Recipage
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