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 c EVOO
1 tea salt, divided
1 tea pepper, divided
1 T dried Italian herb mix
1 pound penne pasta
3 c marinara sauce
1 1/2 c grated mozzarella
1 1/2 c frozen peas, thawed
1/4 c grated Parmesan, plus 1/3 c for topping
2 T butter, cut into small pieces
Instructions
Preheat the oven to 450 degrees.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms
and onions with olive oil, 1/2 tea salt, 1/2 tea pepper and dried
herbs. Roast until tender, about 15 minutes.
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.
In a large bowl, toss the drained pasta with the roasted vegetables,
marinara sauce, cheese, peas, 1/2 tea salt, and 1/2 tea 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 9X13 pan. Top with the remaining
1/3 c Parmesan and butter pieces. Bake until top is golden and
cheese melts, about 25 minutes.
Originally Submitted
7/10/2012
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