Food Network: Baked Penne with Roasted Vegetables

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Baked Penne with Roasted Vegetables
Recipe courtesy Giada De Laurentiis

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

Instructions
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.