Baked Penne with Roasted Vegetables
Show: Everyday Italian
Episode: Vegetarian Italian
Rate This RecipeRead users' reviews (609)
- Recipe categories: Penne, Vegetables,
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Average Rating:
Total Reviews: 609
Showing 61-70 of 609
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By joni_12571692
Houston, 83
on February 07, 2012
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We love pasta, but were tiring of heavily sauced pastas. I saw this video on YouTube and fell in love with its apparent ease of preparation. It's so simple, but elegant enough to serve at a dinner party. Even my husband who is a dedicated carnovore, asks for this dish repeatedly. Instead of marinara sauce, I just add diced tomatoes. I've made this dish three times already and it's very consistent. From start to finish in about 45 minutes.
By terinzak
West Haven, 84
on February 02, 2012
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My son, who really hates vegetables, loicked the pan clean on this one! This is soooo good!
By Angela Violet
on January 17, 2012
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Served hot for the kids after a very windy/freezing day and enjoyed it very much. Like the other reviewers I would either cut in half or freeze half for later as it makes alot...the flavors of the beautiful veggies really stands out...thanks Giada!
By litko's
Dayton
on January 15, 2012
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I like making a recipe as directed the first time, then tweak it if needed. This recipe is perfect the way it is. I froze servings of it for lunches and it reheats wonderfully.
By missmablee
San Leandro, CA
on December 26, 2011
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Tastes like pizza!
By Stamping Sue
Wisconsin
on December 07, 2011
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This tastes awesome. My husband loves it. I used 1 c. of lowfat mozzarella and 1/2 c. smoked mozzarella. We are trying lowfat meatless recipes and this one tops the list. It makes a large quantity but I can't wait for the leftovers.
By vmnowak_5849117
east lasnig, MI
on November 12, 2011
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I have made this many times, my family really loves it. I leave the vegetables large so you can tell the different taste of each. Any smoked hard cheese works well for it's hard to find smoked mozzarella. Keep bringing us these great recipes Giadia.
By cone7247_7346547
Dallas, TX
on November 11, 2011
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I made this tonight. A or A+ I was a bit hesitant about smoked mozzarella, but I am a big believer in trying a recipe the way the chef recommends. Why review a recipe if you changed or didn't use half the ingredients? Anyway, made it just like she said and even made her sauce. It was a very good pasta. I think the cheese combination is what made it so good. Somehow these cheese just disappears into the sauce and it gives a great creamy texture.
I did find that it made a ton. I filled the 9x13 and another 6x6 container. I served 4 adults and 4 kids and had leftovers and we never touched the 6x6 dish. Serves 8-10 is more like it. If you want to make it ahead I brought it to room temp and baked it covered for 8 minutes then uncovered for 20.
By rvwhite325
on November 07, 2011
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very yummy, definitely a keeper!! couldn't find fontina, so I used gouda and forgot to get the mushrooms, but we still loved it!!! sending in husband in with leftovers tomorrow!! will make again soon!
By bdlite_27
Virginia
on November 06, 2011
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This is my second time making this dish, it is wonderful. The first time I did not have all the ingredients (fontina cheese, and zucchnibut it was still good! I am trying to eat less meat and this dish makes it easy. Thanks Giada!