Baked Penne with Roasted Vegetables

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Absolutely delicious!! I added some sauteed chicken pieces for protein. I then used Italian seasoning for the herbs, replaced the fontina with mild provolone (fontina was too expensive for me, used regular mozzarella instead of smoked (were not fans of the smoked, and used 12 oz. of gluten-free pasta instead of 16 oz. I found one jar of sauce to be perfect. It all fit in a 15 x 12 inch pyrex. I cooked pasta longer than said and was able to cook it at 350 until heated through. This help to not dry out the dish. I have a family of six and there were leftovers, but not because we did not like, it just makes a lot of food. Yummy!

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I made this dish twice in the last month. The first time I made it it was very good. The second time I changed one little step and it was amazing! The key step in this recipe that I think Giada left out is when you transfer the vegetables from the tray to the baking dish make sure you add all the delicious juices from the vegetables! I did this the second time and it was AMAZING. The sauce was a little thinner but it added so much more flavor! Seriously, it was like 3x more flavorful than the first time I made it.

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Delicious! I just cooked half of the recipe because we are only 2 people, I have leftover for the next day. The only change I made, I cooked the pasta at 400F besides 450F, that's all, super!

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Amazing! My family loved it. I added chicken since my husband needs meat. I've recommended to family and friends and they have loved it as well!!

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Really great! I used a little less marinara (about 2.5 cups. The cheeses are a perfect blend. Can't wait to make it again.

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amazing

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So good, my whole family just LOVES it! added chicken and they ask for it at least every other week.

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Awesome! I did not have any Italian herb mix, so i just used all the italian seasonings i had in pantry and could not find fontina cheese just used 3 kinds of cheese. It was easy to prepare I also used the tri colored penne which made it look even more presentable. The marinara sauce made a huge difference make sure to use.

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This makes a great, easy dinner. It's perfect when I'm in the mood for something home-made, but not time intensive. Next time I would consider adding some red pepper flakes for a bit of a kick, but overall the melted cheese and baked marinara sauce make a great and very satisfying combo.

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I made this recipe exactly as shown (with regular mozzarella cheese. I liked this recipe but couldn't give it 5 stars because I think that 1# of pasta was way too much for a 13 x 9 pan, and there wasn't enough sauce to adquately cover the pasta. I would reduce the amount of pasta to 3/4 of a lb and add a bit more sauce. The flavor/texture of the roasted vegetables was great and I think a few more mushrooms would have been nice, too. I will make this again.