Baked Penne with Roasted Vegetables
Show: Everyday Italian
Episode: Vegetarian Italian
Rate This RecipeRead users' reviews (610)
- Recipe categories: Penne, Vegetables,
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Average Rating:
Total Reviews: 610
Showing 71-80 of 610
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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!
By rcbradford
on November 02, 2011
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My mom and I made this dish for my wedding rehearsal dinner (for 30! and it was AWESOME. We prepared it the night before, pulled it out the next day and let it come to room temperature before baking it and it was fabulous. I also added some crushed red pepper and omitted the peas (yuck.. :. My guests really enjoyed the meal and it was the easiest, tastiest thing we could have had for dinner! Yum!
By winemakerswife
north bellmore, NY
on October 25, 2011
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I have made this a few times and it is always delicious....almost like a baked ziti but healthier and better tasting!!! thanks Giada once again
By bealgrace_12899755
greensboro
on October 13, 2011
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Very easy to make and was very good!
By oolala1269_6959894
FALL RIVER, MA
on October 07, 2011
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My family loves this dish. This is another way to get the veggies on the dinner table and the children not complain about it. I make it exactly as stated, yummy!
By espresso_obsessed
St. Louis, MO
on September 12, 2011
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This dish is delicious! I had to adjust the second baking time because the penne starts to burn when left in longer than 20 minutes.
By ebrandau
Washington, 47
on September 05, 2011
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It was really good! I cut out the red peppers and peas, but it was still totally tasty. I will definitely make it again!
By D from VA
alexandria, VA
on August 27, 2011
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Pretty good. The smoked mozzarella really adds a nice flavor to the dish, but the peas don't seem to belong!
By kriblet
St. Louis
on August 22, 2011
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This one is pretty good. I substituted provel cheese for the fontina, and regular mozzarella rather than smoked, adding a couple teaspoons of smoked paprika for the smoky flavor. I opted for the herbes de provence, and used Emeril's chunky marinara for the sauce. The kids weren't terribly fond of the zucchini, summer squash and peppers, but they liked the pasta, the peas, and the sauce. The adults liked all of it, but next time I might add tomatoes or substitute them for the peppers, and think about eggplant rather than the squash (although I don't expect the kids to see that as an improvement.
By aerice
on August 18, 2011
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I just made this tonight and it was excellent! I added mild italian chicken sausage for a little added extra and I think it complimented the recipe perfectly! The roasted veggies were so good and will use those in other dishes as well.