Baked Penne with Roasted Vegetables

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Picture of Baked Penne with Roasted Vegetables Recipe 5 Videos | Photo: Baked Penne with Roasted Vegetables Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 5 min
Prep
25 min
Cook
40 min
Yield:
6 servings
Level:
Intermediate
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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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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 609 reviews

  • on May 08, 2013

    Flag

    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.

    people found this review Helpful.
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  • on April 22, 2013

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    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.

    people found this review Helpful.
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  • on April 04, 2013

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    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.

    people found this review Helpful.
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