Baked Penne with Roasted Vegetables (Giada De Laurentiis) |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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:
1. Preheat the oven to 450 degrees F.
2. 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.
3. 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.
4. 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.
5. 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.
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