Ingredients: |
Ingredients: 2 red sweet peppers, cored and cut into 1-inch wide strips OR 1 red and 1 orange pepper cut into chunks
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved OR 1 # baby portabellos
1 yellow onion peeled and sliced into 1-inch strips OR cut into chunks
1/4 cup extra-virgin olive oil
1 t salt -divided
1 T dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 - 3/4 cup grated SMOKED mozzarella
1-1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, + 1/3 cup for topping
2 T butter, cut into small pieces
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Directions: |
Directions:Preheat oven to 450º
On a baking sheet toss the peppers, zucchini, squash, mushrooms and onions with olive oil, 1/2 t salt,1/2 t pepper, and dried herbs. Roast until tender, about 15 minutes
Meanwhile, bring a large pot of salted water to a boil--add the pasta for about 6 minutes. Since the pasta will be cooked a 2nd time in the oven, you want to make sure the inside of the pasta is still hard. Drain.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 t salt and 1/2 t 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 9X13 baking pan. Top with the remaining 1//3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts...about 25 minutes |
This recipe for Baked Penne with Roasted Vegetables is from