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Baked Penne with Roasted Vegetables Recipe

Baked Penne with Roasted Vegetables

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (609)

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Average Rating:

Total Reviews: 609

Showing 541-550 of 609

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  • on June 03, 2006

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    This was excellent! Everyone loved it, and it will feed a geat number of people. Next time I make it, I will use half a box (a half pound of pasta, to make it less dry. Still, it was delicious. Thank you Giada. Your recipes are wonderful. :

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  • on June 02, 2006

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    I tried this receipe for the first time last night for a crowd. WOW. It's TOTALLY EASY to put together, and the finished product is FANTASTIC. I got RAVE REVIEWS from my guests. In fact, after we'd eaten, gone to the theatre and returned home, several of them headed straight back to the leftovers! Everything went as Giada said it would, and there are no variations I would make. It was PERFECT and TOTALLY, UTTERLY DELICIOUS.

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  • on May 31, 2006

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    This recipe is delicious and easy. The cheese makes this dish! I roasted some eggplant in place of the mushrooms...excellent. This dish reminds me of being home in MA, where it is easy to find good Italian!

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  • on May 30, 2006

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    This dish was wonderful and filling! I'm watching my intake of red meat and this was more filling than expected. The roasted vegetables were tender/crisp, the pasta was just right and the cheeses added the perfect touch. Will definitely make again, but might put the vegetables on the grill instead of the oven next time.

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  • on May 30, 2006

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    This is a FABULOUS recipe! I prepared it before work, and popped it in the oven just before dinner. The amazing smell permeated my entire house, and my dad commented that he felt like he was having dinner in the North End (a section of Boston known for its Italian restaurants! As other reviewers have noted, definitely go for the smoked mozzarella if possible- it really made the dish. I was even able to find a kosher version of it, which is great. I substituted a combo of provolone and part skim regular mozzarella for the fontina (as I was unable to get kosher fontina. Try this recipe, and I think it will make it's way into your recipe book! Thanks Giada!

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  • on May 30, 2006

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    This recipe was not difficult at all and was flavorful and wonderful. I'm usually not a big fan of squash and zucchini, but the way you roast them in this recipe makes them delicious. I may prefer it without the peas, though.

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  • on May 29, 2006

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    I used all the ingredients and the mix was superb. The penne got too crispy so I will reduce the cooking time. My husband suggested putting in sausages next time. We all enjoyed the flavorful and colorful dish!

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  • on May 29, 2006

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    I loved this recipe and I'm not even a vegetarian...however my parents wondered where the meat was and insisted on cooking chicken along with it. But I thought it was great and would highly recommend it!

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  • on May 29, 2006

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    The first time I made this I couldn't find smoked mozzarella so I just used regular mozzarella. I thought it was very good. When I found smoked mozzarella I made it again and it was much better. This is a good recipe to use up all the squash from my summer garden. I will definately make this again. Thanks!

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  • on May 29, 2006

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    I used a bread loaf pan and tried to reduce everything to serve 2-3 persons. I skipped the Fontina cheese too. Its easy and yummy.

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