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 joni_12571692
Houston, 83
on February 07, 2012
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We love pasta, but were tiring of heavily sauced pastas. I saw this video on YouTube and fell in love with its apparent ease of preparation. It's so simple, but elegant enough to serve at a dinner party. Even my husband who is a dedicated carnovore, asks for this dish repeatedly. Instead of marinara sauce, I just add diced tomatoes. I've made this dish three times already and it's very consistent. From start to finish in about 45 minutes.
By terinzak
West Haven, 84
on February 02, 2012
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My son, who really hates vegetables, loicked the pan clean on this one! This is soooo good!
By Angela Violet
on January 17, 2012
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Served hot for the kids after a very windy/freezing day and enjoyed it very much. Like the other reviewers I would either cut in half or freeze half for later as it makes alot...the flavors of the beautiful veggies really stands out...thanks Giada!
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