Recipe

Baked Penne Primavera Recipe


Baked Penne Primavera Recipe
Add Step-by-Step Photos 		Messyjes / All my dishes
1 month, 3 weeks ago
This is a very easy, yet elegant entree that's full of flavor. Great for parties, pleases everyone- including Vegetarians! I've made this before and omitted the Fontina Cheese, which makes for a lighter dish, and it's great topped w/ bacon. Mmm...
Prep:30m Cook:60m Servings:8

Messyjes

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Ingredients
  • (This recipe can be used with any combination of meats or veggies, and other pastas, as well. Pick your favs!)
  • 1/2 cup of shredded fontina cheese
  • 1 box of penne noodles
  • 1 jar of alfredo sauce
  • 2 or 3 cans of chicken broth
  • 1 can of diced italian tomatoes
  • 1 zucchini (sliced)
  • 1 yellow bell pepper (sliced into small strips)
  • Fresh basil (chopped)
  • handful of black olives (sliced)
  • lots of parmesean cheese
  • olive oil to grease pan
  • fresh black pepper

Directions
  1. Preheat oven to 375 degrees.
  2. Boil salted water in a pot to cook the penne.
  3. Cook the Penne until just al dente and drain. (Since you'll be baking these, don't over-cook them on the stove.)
  4. In a mixing bowl, combine alfredo sauce and chicken broth.
  5. Lightly oil a large baking dish.
  6. Put in a layer of penne in the baking dish, and then spread a layer of each veggie on top of the pasta.
  7. Lightly sprinkle on Fontina cheese, and then generously cover with parmesean cheese and fresh black pepper.
  8. Repeat step #7 until you fill the baking dish.
  9. Pour alfredo/chicken broth mixture over the pasta.
  10. (Depending on how deep your dish is, you might need to add the 3rd can of chicken broth.)
  11. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes at 400 degrees.
  12. Let cool for 10-15 minutes, and then enjoy!

Not quite what you're looking for? See more Pasta And Rice / Pasta
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