INGREDIENTS
1/3 cup
Carrot
1/4 cup
Celery
1/4 cup
Garlic
1 1/4 cups
Onion
1 tbsp
Parsley, fresh
1/4 cup
Sun-dried tomatoes
2 28 ounce cans
Tomatoes
1
Egg white, large
1 lb
Penne rigate
1/2 tsp
Red pepper
1
Cooking spray
1 tbsp
Olive oil
1 1/2 cups
Pecorino romano cheese, grated fresh
1 cup
Provolone cheese
1 cup
Ricotta cheese, part-skim
1 1/4 teaspoons chopped fresh or 1/2 teaspoon dried thyme