baked penne with roasted vegetables

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Servs: 6   Prep:   Cook:

This recipe surprised me...it's amazing! It works as a full meal or a side and it's full of flavor. I exclude the red peppers because I'm not a fan of them and it was still great, so you could really do this with any vegetables. The recipe is from Giada de Laurentis, Food Network.

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Ingredients [?]

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  • add   2 red peppers, cored and cut into 1-inch wide strips
  • add   2 zucchini, quartered lengthwise and cut into 1-inch cubes
  • add   2 summer squash, quartered lengthwise and cut into 1-inch cubes
  • add   4 cremini mushrooms, halved
  • add   1 yellow onion, peeled and sliced into 1-inch strips
  • add   1/4 cup extra-virgin olive oil
  • add   1 teaspoon salt, divided
  • add   1 teaspoon freshly ground black pepper, divided
  • add   1 tablespoon dried Italian herb mix or herbs de Provence
  • add   1 pound penne pasta
  • add   3 cups marinara sauce (store bought or homemade)
  • add   1 cup grated fontina cheese
  • add   1/2 cup grated smoked mozzarella
  • add   1 1/2 cups frozen peas, thawed
  • add   1/4 cup grated Parmesan, plus 1/3 cup for topping
  • add   2 tablespoons butter, cut into small pieces

Instructions

  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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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