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.
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By barbdehne_12778968
Louisville, 44
on May 21, 2012
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This was a great, lite summer pasta. I used rice penne instead of wheat pasta and added fresh spinach and parsley. I also skipped the butter on top and still had a wonderful, crusty top. I also doubled the cremini mushrooms (and quartered them. Highly recommend, can feed 6-8 or more!
By Julie Luedtke
on April 30, 2012
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LOVED LOVED LOVED it! Can't believe how perfect it turned out! God bless you Giada! Perfecto! I used broken bucatini, but followed the rest of the recipe. The roasted vegetables are the highlight. This can be used so many different ways!
By meriammatthews
Lake Toxaway, NC
on April 26, 2012
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This recipe is outstanding exactly as written, which is the way I tried it. I don't understand all the really fundamental changes some reviewers make in the recipe. They may as well make something else, but some of the changes are NOT this recipe. The cheeses are perfect as is. The dried spices are perfect, no garlic is just fine in this recipe. The veggies add much needed moisture (I was worried about it being too dry after baking, but I need not have worried. Also, I put mine together one night to bake it the next night. If you do this, add at least 20 more minutes to cook the cold casserole. CAUTION: Do cover the casserole with foil during all but the last few minutes of baking. Finally, this recipe makes much more than will fill a 9x13 casserole dish, so be prepared to put some aside for a small casserole for a friend or family member. This is a TERRIFIC recipe!
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