Baked Penne with Roasted Vegetables

Name: Baked Penne with Roasted Vegetables
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 2 red peppers, cored and cut into 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 mushrooms, halved; 1 yellow onion, peeled and sliced into 1-inch strips; 1/4 cup extra-virgin olive oil; 1 teaspoon salt, divided; 1 teaspoon freshly ground black pepper, divided; 1 tablespoon 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 cup grated smoked mozzarella; 1 1/2 cups frozen peas, thawed; 1/4 cup grated Parmesan, plus 1/3 cup for topping; 2 tablespoons butter, cut into small pieces

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Vegetarian Italian

Baked Penne with Roasted Vegetables

0 Reviews

Level: Intermediate
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

701

Total Fat

29

Saturated Fat

12

Carbohydrates

81

Dietary Fiber

9

Sugar

17

Protein

29

Cholesterol

56

Sodium

1164

Total: 1 hr 5 min
Prep: 25 min
Cook: 40 min

Level: Intermediate
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

701

Total Fat

29

Saturated Fat

12

Carbohydrates

81

Dietary Fiber

9

Sugar

17

Protein

29

Cholesterol

56

Sodium

1164

Total: 1 hr 5 min
Prep: 25 min
Cook: 40 min

Ingredients

2 red peppers, cored and cut into 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 mushrooms, halved

1 yellow onion, peeled and sliced into 1-inch strips

1/4 cup extra-virgin olive oil

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

1 tablespoon 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 cup grated smoked mozzarella

1 1/2 cups frozen peas, thawed

1/4 cup grated Parmesan, plus 1/3 cup for topping

2 tablespoons butter, cut into small pieces

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 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, 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 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.

Baked Penne with Roasted Vegetables

Baked Penne with Roasted Vegetables

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