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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 16 |
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My sister gave me this recipe years ago and it has become a favorite make-ahead and company meal. For a heartier dish, pair it with ham and dinner rolls. - Robyn Baney, Lexington Park, Maryland Ingredients:
4 small zucchini, halved lengthwise and cut into 1-inch slices |
2 large onions, cut into wedges |
2 medium yellow summer squash, halved lengthwise and cut into 1-inch slices |
2 large sweet yellow peppers, cut into 1-inch pieces |
1 cup fresh baby carrots, halved lengthwise |
2 tablespoons olive oil |
3-1/2 cups uncooked fusilli pasta |
2 cups (8 ounces) shredded fontina cheese |
1-1/2 cups heavy whipping cream |
1/2 cup canned diced tomatoes in sauce |
1/2 cup grated parmesan cheese, divided |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine the first six ingredients. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°.
2. Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper to the pasta. Stir in vegetable mixture.
3. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly. Yield: 16 servings (3/4 cup each).
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