Broccoli Parmesan
Penne with Cheese and Veggies

Broccoli Parmesan 

1 medium bunch of broccoli 

1 cup marinara sauce  

½ cup shredded part-skim mozzarella cheese 

6 cloves garlic, minced 

2 Tbsp. olive oil 

½  teas. salt 

Preheat oven to 450 degrees F.  Spray a 9×13-inch baking pan with cooking spray.  Trim about 1-inch from the stems of the broccoli and discard.  Slice the broccoli stalks in half lengthwise.  Then slice each half broccoli stalk in half lengthwise so you have 4 pieces from each original stalk.  Place the broccoli stalks and the garlic cloves in the prepared baking pan.  Sprinkle both sides of the broccoli stalks with the olive oil.  Sprinkle the broccoli stalks with the salt.  Place the baking pan in the preheated oven and roast the broccoli and garlic for about 10 minutes until it is browned on the bottom.  Turn the broccoli stalks oven and roast for an additional 10 minutes until the broccoli is browned, tender and crisp.  Remove the baking pan from the oven and top the broccoli with marinara sauce and the mozzarella cheese.  Return the pan to the oven and bake for about 10 more minutes until the cheese is melted and the sauce is hot. 

Recipe makes 4 servings  Estimated WW Smart points 3 per serving 

Penne with Cheese and Veggies 

12 oz. penne pasta  

8 oz. part-skim ricotta cheese 

½ cup grated Parmesan cheese 

8 oz. part skim milk shredded  mozzarella cheese 

1 25 oz. jar marinara sauce 

¼ cup chopped fresh parsley 

1 red bell pepper, cored and cut into 1-inch pieces 

1 medium zucchini cut into 1-inch cubes 

1 cup asparagus, cut into 1-inch pieces 

½ medium onion, sliced into 1-inch pieces 

1 medium fennel bulb, stems removed and cut into 1-inch pieces 

6 cloves garlic, smashed 

1 Tbsp. balsamic vinegar 

1 Tbsp. olive oil 

½ teas. dried oregano 

½ teas. dried basil 

salt and pepper to taste 

Preheat oven to 450 degrees F.  Spray a large baking sheet with cooking spray.  In a large bowl toss together the bell pepper, fennel, zucchini, asparagus, onion, garlic, balsamic vinegar, olive oil, salt and pepper, oregano and basil.  Spread these vegetables on the prepared baking sheet and roast on the lower rack of the preheated oven until they are tender and slightly browned, about 15-20 minutes.  While the vegetables are roasting place a large pot of salted water over medium-high heat and cook the penne according to the package directions to the al dente stage.  (Do not overcook since the pasta will continue to cook in the oven)  Drain the pasta and set aside. Combine the ricotta, parsley, 6 tablespoons of the grated parmesan cheese and half  of the mozzarella cheese in a medium bowl.  Spray a deep 13×9 inch baking dish with cooking spray.  Place half of the roasted vegetables into the prepared baking dish and top with half of the penne pasta and 1 cup of marinara sauce.  Spoon the ricotta mixture over the sauce in an even layer.  Cover the ricotta layer with the remaining pasta, then the remaining roasted vegetables and then the remaining marinara sauce.  Top the dish with the remaining mozzarella cheese and the remaining parmesan cheese.  Cover the baking dish with foil.  Place the covered dish in the center of the oven and bake for about 25 minutes. 

Recipe makes 8 servings  Estimated WW Smart points 9 per serving