Baked Penne Primavera

• 1 pound Penne Pasta
• 1 whole Medium Onion, Diced
• 1 whole Large Carrot
• 1 whole Summer Squash
• 1 whole Zucchini
• 1/2 cups Eggplant, Cut Into Bite Sized Pieces
• Oil For Cooking
• 1 teaspoon Nutmeg
• 1/2 teaspoons Each, Salt And Pepper
• 1 cup Ricotta Cheese
• 1/2 cups Plain Yogurt Or Sour Cream
• 16 ounces, fluid Pasta Sauce - Homemade Or Store Bought
• 1 cup Shredded Mozzarella Cheese

1. Preheat oven to 425 degrees F. Cook pasta according to package instructions.
2. Cut the veggies into bite-sized pieces.
3. Heat a lightly oiled skillet over medium heat, then add the onions and carrots.
4. Cook 2 minutes, then add the remaining vegetables.
5. Add nutmeg, salt, and pepper and cook for another 5 minutes or so, until theyre beginning to soften but still have some crunch.
6. Combine the pasta, vegetable mixture, ricotta, and yogurt or sour cream and stir to combine.
7. Pour into a 9x13 baking dish, then top with the pasta sauce, followed by the mozzarella cheese.
8. Bake uncovered for 15-20 minutes, or until cheese is melted and everything is bubbly and heated through.

pasta, onion, carrot, summer, zucchini, eggplant, nutmeg, salt, ricotta cheese, sour cream, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/baked-penne-primavera/ (may not work)