Penne and Vegetable Gratin Recipe

Name: Penne and Vegetable Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound penne or other tubular pasta (about 2 1/2 cups); 2 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch-thick slices; 3/4 pound vine-ripened tomatoes, seeded and chopped (about 1 1/3 cups); 1 cup coarsely grated chilled Fontina cheese (preferably Italian, about 1/4 pound); 1/2 cup packed fresh basil leaves, washed well, spun dry, and chopped; 1/3 cup packed fresh parsley leaves, washed well, spun dry, and chopped; 2 large garlic cloves, minced; 1/4 teaspoon dried hot red pepper flakes; 2 tablespoons unsalted butter; 1/2 pound mushrooms, sliced (about 3 1/2 cups); 1 tablespoon all-purpose flour; 2 tablespoons tomato paste; 2 cups milk; 1/4 teaspoon freshly grated nutmeg; 1/2 cup fine fresh bread crumbs; 1 tablespoon olive oil

Servings: persons

1/2 pound penne or other tubular pasta (about 2 1/2 cups)
2 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch-thick slices
3/4 pound vine-ripened tomatoes, seeded and chopped (about 1 1/3 cups)
1 cup coarsely grated chilled Fontina cheese (preferably Italian, about 1/4 pound)
1/2 cup packed fresh basil leaves, washed well, spun dry, and chopped
1/3 cup packed fresh parsley leaves, washed well, spun dry, and chopped
2 large garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
1/2 pound mushrooms, sliced (about 3 1/2 cups)
1 tablespoon all-purpose flour
2 tablespoons tomato paste
2 cups milk
1/4 teaspoon freshly grated nutmeg
1/2 cup fine fresh bread crumbs
1 tablespoon olive oil

1
In a 4-quart kettle bring 3 quarts salted water to a boil.
2
Add pasta and cook, stirring occasionally, 8 minutes.
3
(Pasta will cook more when baked.)
4
Drain pasta in a colander and rinse well under cold water.
5
Drain pasta well and in a 2- to 2 1/2-quart gratin dish or other shallow baking dish toss pasta with zucchini, tomatoes, Fontina, and herbs.
6
Preheat oven to 400F.
7
In a large heavy saucepan cook garlic and red pepper flakes in butter over moderately low heat, stirring, 2 minutes.
8
Add mushrooms and salt to taste and cook over moderate heat, stirring, until mushrooms are tender and give off their liquid.
9
Add flour and cook, stirring, 2 minutes.
10
Add tomato paste, milk, nutmeg, and salt and pepper to taste and bring to a boil, whisking.
11
Simmer sauce, whisking, 30 seconds.
12
Pour sauce evenly over pasta mixture and shake gratin dish gently to coat pasta mixture with sauce.
13
In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
14
Sprinkle topping over pasta mixture and bake in middle of oven 30 minutes.
15
Cool gratin 10 minutes before serving.

620

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 16 ingredients. The key ingredients include: 1/2 pound penne or other tubular pasta (about 2 1/2 cups), 2 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch-thick slices, 3/4 pound vine-ripened tomatoes, seeded and chopped (about 1 1/3 cups), 1 cup coarsely grated chilled Fontina cheese (preferably Italian, about 1/4 pound), and more.

Yes, Penne and Vegetable Gratin 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.

Penne and Vegetable Gratin

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