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Baked Penne with Roasted Vegetables

Recipes » Side Dish » Vegetables

Can be served as a main dish or as a side dish.

Cuisine: AmericanMain Ingredient: Vegetables

(5, 1) 100% would make again (reviews)

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Ingredients

Ready in 1 hours
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Original recipe makes 4

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.