Baked Penne with Roasted Vegetables

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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!

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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!

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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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Tasted delicious and a good base for a pasta dish with cheese and roasted veggies. I didn't have the cheeses listed in the recipe available and was desparately low on ingredients so actually substituted shredded up sting cheese, havarti cheese and pecorino romano. I took another reviewer's advice and added some paprika to give the sring cheese a smoky flavor and it actually melted fairly well. I roasted the veggies the night before when I had the oven going, and just used what I had on hand - orange bell pepper, onion, cherry tomatoes and some garlic cloves. Used Mario Batali's marinara sauce. The other people posting about covering it with foil are right - it will get burnt on top otherwise. Just take the foil off about 10 minutes before taking out of the oven.

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looks good,Giada:

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Hearty and delicious. I added a few more mushrooms because everything is better with mushrooms! Giada, you are the best!

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really didnt care for the pasta, but the vegetables after u put them in the oven were to die for will be making them on thier own.

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I just made a (mostly vegan version of this dish and it's amazing! I made it almost exactly the same, with the following tweaks:
- no cheese
- instead of butter and parmesan as the topping, I melted margarine and mixed in 4 tbsp of bread crumbs
- 1/2 tsp salt (vs. 1 tsp
- butternut squash (couldn't find summer squash

I was skeptical that it would be yummy without the cheese, but it's delicious! If you were to remove all but the parmesan, you'd still get that low-cal dish with a bit of added flavour.

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Fabulous! Rich and delicious. Didn't have parmesan but had grated asiago so sprinkled that on top. Only "complaint" - a veggie pasta dish implies a "healthy" characterization. This dish was delicious and yummy and fun to smell as the veggies roasted. But don't include this in your low-cal recipes. Include it in your Fun To Indulge Occasionally recipes.

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Wonderful dish! Never cooked with smoked mozzarella or fontina cheese. What a treat. Makes quite a bit -so I hope it freezes well!