Ingredients
I modified this recipe based on what my family prefers, you can substitute green for red peppers, omit certain ingredients or add a protein such as chicken or ground beef if it suits you. This reminds me of a take on lasagna and this recipe makes a TON of it so if your family isn't fond of leftovers, invite some friends over or freeze the rest.
Baked Penne With Roasted Veggies
�2 red peppers, cored and cut into 1-inch wide strips
�2 zucchini, quartered lengthwise and cut into 1-inch cubes
�2 summer squash, quartered lengthwise and cut into 1-inch cubes
�4 cremini mushrooms, halved
�1 yellow onion, peeled and sliced into 1-inch strips
�1/4 cup extra-virgin olive oil
�1 teaspoon freshly ground black pepper, divided
�1 tablespoon dried Italian herb mix or herbs de Provence (I used fresh basil and oregano)
�1 pound penne pasta
�3 cups marinara sauce
�1 cup grated fontina cheese
�1/2 cup grated mozzarella
�1 1/2 cups frozen peas, thawed
�1/4 cup grated Parmesan, plus 1/3 cup for topping
Directions
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Cook the pasta for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain
Shred the cheese while veggies and pasta cook
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, and pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan/ Bake until top is golden and cheese melts, about 25 minutes.
(Recipe adapted from Giada De Laurentiis)
Enjoy!
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