Recipe

Baked Penne With Roasted Vegetables Recipe

Add Step-by-Step Photos	Jencathen / All my dishes 1 year, 5 months ago This recipe came from Giada De Laurentiis on food network. The picture is from the same source. Everyone really enjoyed this dish. It makes a lot so have a big casserole to bake in. I want to say that I needed a larger pan than the 13 x 9 the recipe... More Prep:25m Cook:40m Servings:6	Jencathen
	zucchini red peppers summer squash mushrooms onion penne fontina cheese parmesan marinara

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Ingredients

2 red peppers, cored and cut into 1-inch wide strips

2 zucchini, quartered lengthwise and cut into 1-inch cubes

2 summer squash, quartered lengthwise and cut into 1-inch cubes

4 cremini mushrooms, halved (I use more erm a lot more)

1 yellow onion, peeled and sliced into 1-inch strips

1/4 cup extra-virgin olive oil

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

1 tablespoon dried Italian herb mix or herbs de Provence

1 pound penne pasta

3 cups marinara sauce (store bought or homemade)

1 cup grated fontina cheese

1/2 cup grated smoked mozzarella

1 1/2 cups frozen peas, thawed

1/4 cup grated Parmesan, plus 1/3 cup for topping

2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

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Comments

yomomma 1 year, 4 months ago said:
Wow, I can't wait to try this, I am loving this already, thanks for the post.

mishi 1 year, 1 month ago said:
This is awesome! Pasta is always a favourite and with all those roasted vegetables it's even better. You've got my 5 forks.

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