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Baked Penne with Roasted Vegetables
Description
Baked cheesy goodness
Ingredients
Instructions
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Preheat the oven to 450 degrees F
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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.
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Roast until tender, about 15 minutes.
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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.
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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.
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Pour the pasta into a greased 9x13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces.
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Bake until top is golden and cheese melts, about 25 minutes.
