5 Videos | Photo: Baked Penne with Roasted Vegetables Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 609 reviews
By cookinmama119
on May 08, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This makes a ton. Ended up with an 9x13 and 8x8 with vegetables even though I followed the recipe exactly. I froze the smaller dish. I am surprised by all the 5 star reviews. I couldn't get my easy eaters to touch this...I was the only one who thought it was remotely good. It was just too...bland. I will say the leftovers the next day were a lot better. I won't make again, and am just hoping to get some use out of the extra one in the freezer. Note: Vegetables took a longer time than listed to roast, and also you will need more sauce and cheese if you end up like me. I had also doubled the seasonings after realizing I had so many veggies, but alas, it didn't help in the taste dept.
By kittyhart70
on April 22, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Excellent! We make this without the cheese to make it vegan, it's amazing. I also make her homemade marinara, but I'm sure it would still be good with store bought.
By donwelk
Titusville, FL
on April 04, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Best ever ! Have 2 vegetarian daughters. Have made it dozens of times. Added asparagus to mix. Add more marinara. Layer casserole
dish on bottom with marinara..do layer of cheeze veggie...little more
marinara..then more chz/veggie. EVERYONE wants the recipe.
Read all 609 reviews