Baked Penne with Roasted Vegetables
|1 Green Pepper; cored and cut into approx. 3/4 " piece|
|1 Zucchini; quartered lengthwise and cut into 1" cubes|
|1 Summer squash; quartered lengthwise and cut into 1" cubes|
|2 Cremini Mushrooms; cut into bite size pieces|
|1/2 Yellow Onion; peeled and cut into 1/6ths or 1/8ths|
|1/8 cupExtra-Virgin Olive Oil|
|1/2 teaspoonsalt; divided|
|1/2 teaspoonfreshly ground black pepper; divided|
|1/2 tablespoondried Italian herb mix or herbs de Provence|
|8 oz.penne pasta|
|2 cupsmarinara sauce; (store bought or home made)|
|1/2 cupfontina cheese; grated|
|1/3 cupsmoked mozzarella cheese; grated|
|3/4 cupfrozen peas; thawed|
|1/8 cupgrated Parmesan cheese; plus 1/4 cup for topping|
|1 tablespoonbutter; cut into small pieces|
Baked Penne with Roasted Vegetables Preparation
Preheat oven to 450 degrees F. On a baking sheet, toss peppers Zucchini squash, mushrooms, and onions with olive oil ? teaspoon salt, ? 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, ? teaspoon salt, and ? teaspoon pepper. Using a wooded 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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