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Baked Penne with Roasted Vegetables

Tenderoni Foods · 2019-04-15T14:46:03.538Z

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.

in Pasta

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.

22 comments

22 Comments

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Baked Penne with Roasted Vegetables

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