Baked Penne with Roasted Vegetables

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Very tasty, making again with eggplant!

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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.

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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.

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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.

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AMAZING!!! I absolutely LOVE this dish!! Not only was this easy to make, but it was also a huge crowd pleaser!! The smoked mozzarella and red bell peppers give it so much flavor!! It was so delicious!! If you are limited on time, like I was, you can prep all the veggies and cheese the night before. Enjoy it!! :

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Perfection.

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Extremely time consuming dish to prepare. I used half the amount of veggies because it looked like a ton. The cheeses in this recipe are difficult to work with and they don't come pre-grated, so that's a little tedious. Even after cutting many ingredients in half I had WELL OVER a 9x11 inch pan serving. I froze almost half of the ingredients - we'll see how that turns out. The finished product was very good, but I'm not sure it's worth the time.

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I agree with many of the comments that this recipe is too large for the called for baking dish. I used a 9X12and an 8X8 for overflow. I also suggest doubling the number of mushrooms. They add a nice, meaty texture and are delicious when roasted. I used Fontinella cheese as Fontina is too strong for my taste. Although I am not a "smoked" cheese fan, I tried it and didn't even notice it with all the other flavors in this dish.
Looking at other reviews, I added some protein (1 package of Amy's Andouille chicken sausage, diced and pan-sauted for 5 min. before adding it to the 3C of marinara, and I added the pan juices from the roasted vegetables. They are very flavorful. I was a bit nervous about the 450* baking temperature, but the dish came out just fine.
Lastly, I used Herbs de Province to season the veggies and thought the flavor was terrific.

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Fantastic! I made this for my family and they absolutely loved it. Every time we're trying to decide what to eat, everyone says "Let's have Dad's veggies & penne". It makes a good side dish as well as a main course. Either way, it's great. (and our vegetarians love it
Thanks, Giada!

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Absolutely DELICIOUS!! It makes a lot, and my husband and I ate it everyday for five days. We never got tired of it! Now I can't wait to make it again.