Baked Penne With Roasted Vegetables,Courtesy Giada De La Recipe

Name: Baked Penne With Roasted Vegetables,Courtesy Giada De La
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; 4 cremini mushrooms, halved; 1 yellow onion, peeled and sliced into 1-inch strips; 1/4 cup extra virgin olive oil; 1 teaspoon salt, divided, to taste; 1 teaspoon fresh ground black pepper, divided, to taste; 1 tablespoon dried Italian herb seasoning or 1 tablespoon herbes de provence, to taste; 1 lb penne pasta; 3 cups marinara sauce (store bought or homemade); 1 cup grated Fontina cheese, to taste; 1/2 cup grated smoked mozzarella cheese, to taste; 1 1/2 cups frozen peas, thawed; 1/4 cup grated parmesan cheese, plus; 1/3 cup grated parmesan cheese, for topping, to taste; 2 tablespoons butter, cut into small pieces, to taste

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
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra virgin olive oil
1 teaspoon salt, divided, to taste
1 teaspoon fresh ground black pepper, divided, to taste
1 tablespoon dried Italian herb seasoning or 1 tablespoon herbes de provence, to taste
1 lb penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated Fontina cheese, to taste
1/2 cup grated smoked mozzarella cheese, to taste
1 1/2 cups frozen peas, thawed
1/4 cup grated parmesan cheese, plus
1/3 cup grated parmesan cheese, for topping, to taste
2 tablespoons butter, cut into small pieces, to taste

1
Preheat the oven to 450 degrees F.
2
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.
3
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.
4
In a large bowl, toss the drained pasta with the roasted vegetables, 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.
5
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.

949

kcal

Calories

Fat

108

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 17 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, 4 cremini mushrooms, halved, and more.

Yes, Baked Penne With Roasted Vegetables,Courtesy Giada De La 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,Courtesy Giada De La

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