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 bell peppers, cored, seeded, and cut into 1-inch strips; 2 zucchini, quartered lengthwise and cut into 1-inch pieces; 2 summer squash, quartered lengthwise and cut into 1-inch pieces; 4 cremini mushrooms, quartered; 1 yellow onion, peeled and sliced into 1-inch strips; 1/4 cup extra-virgin olive oil; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon dried Italian herb blend or herbes de Provence; 1 pound penne pasta; 3 cups marinara sauce (store-bought or homemade; see page 224); 1 cup grated fontina cheese; 1/2 cup grated smoked mozzarella; 1/4 cup grated Parmesan, plus 1/3 cup for topping; 1 1/2 cups frozen peas, thawed; 2 tablespoons unsalted butter, cut into small pieces

Servings: persons

2 red bell peppers, cored, seeded, and cut into 1-inch strips
2 zucchini, quartered lengthwise and cut into 1-inch pieces
2 summer squash, quartered lengthwise and cut into 1-inch pieces
4 cremini mushrooms, quartered
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried Italian herb blend or herbes de Provence
1 pound penne pasta
3 cups marinara sauce (store-bought or homemade; see page 224)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1/4 cup grated Parmesan, plus 1/3 cup for topping
1 1/2 cups frozen peas, thawed
2 tablespoons unsalted butter, cut into small pieces

1
Preheat the oven to 450F.
2
On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms, and onion with the olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the herbs.
3
Bake until tender, about 15 minutes.
4
Bring a large pot of salted water to a boil over high heat.
5
Add the pasta and cook for about 6 minutes.
6
Since you will be cooking the pasta a second time in the oven, you want to make sure it is not completely cooked.
7
Drain in a colander.
8
In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, fontina, mozzarella, 1/4 cup of the Parmesan, the peas, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
9
Gently mix using a wooden spoon until all the pasta is coated with the sauce and the ingredients are combined.
10
Pour the pasta into a greased 9 x 13 x 2-inch baking dish.
11
Top with the remaining 1/3 cup of Parmesan cheese and the butter pieces.
12
Bake until the top is golden and the cheese melts, about 25 minutes.

913

kcal

Calories

Fat

107

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 16 ingredients. The key ingredients include: 2 red bell peppers, cored, seeded, and cut into 1-inch strips, 2 zucchini, quartered lengthwise and cut into 1-inch pieces, 2 summer squash, quartered lengthwise and cut into 1-inch pieces, 4 cremini mushrooms, quartered, 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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