Baked Penne with Roasted Vegetables

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Vegetarian Italian

Picture of Baked Penne with Roasted Vegetables Recipe 5 Videos | Photo: Baked Penne with Roasted Vegetables Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 566 Reviews
Total Time:
1 hr 5 min
Prep
25 min
Cook
40 min
Yield:
6 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

Quick Video Tips

Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.

Wine 101: Get All the Basics

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 566 reviews

  • on May 21, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 30, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 26, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Four Cheese Baked Penne

Four Cheese Baked Penne

By: Ellie Krieger
Rated 4 stars out of 5
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2012 Television Food Network G.P. All rights reserved.