Penne Geneé

Ingredients

1 14 oz package penne
1 med onion
1 med red bell pepper

2 garlic cloves, minced
2 med zucchini, chopped into thin quarter moons
2 large cans crushed tomatoes
1 c shredded mozzarella and provolone
8 oz whole milk mozzarella, cut into 1/2 inch cubes
16 oz ricotta
parmesan, finely shredded
garlic powder
cayenne
italian seasoning
dried oregano
s&p




Instructions

Cook the penne for 7 minutes in boiling water. Drain and toss in a bit of oil to prevent sticking, set aside. Chop and saute the bell pepper and onion 8 minutes; add zucchini and minced garlic and continue cooking for 2 minutes while gently warming the canned crushed tomatoes in a saucepan. Add the sauteed ingredients to the sauce, season to taste, and simmer gently for 30 minutes. Preheat the oven to 400. Put a layer of sauce on the bottom of a large glass baking dish. Reserve 1 cup of the sauce, and toss the pasta with the rest and the cubed mozzarella. Spread the remaining sauce on top, and scoop on 12 pillows of ricotta. Sprinkle with the shredded mozzarella and provolone mix, and add finely shredded parmesan.

Cook uncovered for 30 minutes, and broil until the top is slightly browned. Allow to set and cool for at least 10 minutes before serving.