Baked Penne With Roasted Vegetables Recipe

Name: Baked Penne With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 yellow onion, peeled and sliced into 1-inch strips; 1/4 cup extra-virgin olive oil; 1 t salt, divided; 1t freshly ground black pepper, divided; 1 T dried Italian herb mix or herbs de Provence; 1 # penne pasta; 3 c marinara sauce (store bought or homemade); 1 c grated fontina cheese; 1/2 c grated smoked mozzarella; 11/2 c frozen peas, thawed; 1/4 c grated Parmesan, plus 1/3 cup for topping; 2 T butter, cut into small pieces

Servings: persons

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
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 t salt, divided
1t freshly ground black pepper, divided
1 T dried Italian herb mix or herbs de Provence
1 # penne pasta
3 c marinara sauce (store bought or homemade)
1 c grated fontina cheese
1/2 c grated smoked mozzarella
11/2 c frozen peas, thawed
1/4 c grated Parmesan, plus 1/3 cup for topping
2 T butter, cut into small pieces

1
Preheat the oven to 450 degrees F.
2
On a baking sheet, toss the peppers, zucchini, and squash with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
3
Saute onions in a little butter or oil until golden and tender.
4
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook 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 in a colander.
5
In a large bowl, toss the drained pasta with the roasted vegetables, onion, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
6
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

1283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, 1 yellow onion, peeled and sliced into 1-inch strips, and more.

Yes, Baked Penne With Roasted Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Penne With Roasted Vegetables

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