Baked Penne With Roasted Vegetables by 💥Fonte Maze💥 - Musely
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Baked Penne With Roasted Vegetables

posted in Food & Drink > Recipes
02/15/2014
  • Made with classic marinara sauce and laced with creamy fontina, smoked mozzarella and Parmesan cheeses.
    Made with classic marinara sauce and laced with creamy fontina, smoked mozzarella and Parmesan cheeses.
  • 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
    1 teaspoon freshly ground black pepper, divided
    1 tablespoon dried Italian herb mix or herbs de Provence
    1 pound penne pasta
    3 cups marinara sauce (store bought or homemade)
    1 cup grated fontina cheese
    1/2 cup grated smoked mozzarella

  • 1 1/2 cups frozen peas, thawed
    1/4 cup grated Parmesan, plus 1/3 cup for topping
    2 tablespoons butter, cut into small pieces

  • Instructions:
    Preheat the oven to 450 degrees F.

    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.

    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, 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.

    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.

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