Baked Penne with Roasted Vegetables
Easy
Cheap
Baked cheesy goodness
Prep
Cook
| Category: | Dinner |
| Seasons | All |
| Cuisine Type | Italian |
| Tags: |
Ingredients
For
4
Person(s)
Main Dish
| 2 red peppers cored and cut unto 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 mushroom halved (baby portabella mushroom) |
| 1 yellow onion peeled and sliced into 1-inch strips |
| 1/4 cup extra-virgin olive oil |
| 1 teaspoon salt divided into two halves |
| 1 teaspoon pepper divided into two halves |
| 1 tablespoon dried italian herb mix or herbs de Provence |
| 1 lbs penne pasta |
| 3 cups marinara sauce |
| 1 cup graded fontina cheese |
| 1/2 cup grated smoked mozzarella |
| 1 1/2 cups frozen peas, thawed |
| 1/4 cup graded parmesan cheese plus 1/3 cup for topping |
| 2 tablespoons butter, cut into small pieces |
Baked Penne with Roasted Vegetables 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 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 will want to make sure the inside is still hard. Drain in a colander when finished.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheese, 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 9x13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces.
- Bake until top is golden and cheese melts, about 25 minutes.
