Recipe Archives->Pasta->Penne Vegetables 03

Baked Penne With Roasted Vegetables
Serves 6

2 red peppers, cored and cut into 1-inch strips
2 zucchini, quartered lengthwise and cut into 1-inch pieces
2 summer squash, quartered lengthwise and cut into 1-inch pieces
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried Italian herb blend or Herbes 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
1/4 cup grated Parmesan, plus 1/3 cup for topping
1 1/2 cups frozen peas, thawed
2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees F.  On a baking sheet, toss the
peppers, zucchini, squash, mushrooms, and onions with the olive
oil, 1/2 teaspoon pepper, and the herbs. Bake until tender, about
15 minutes.

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 it is not
completely cooked.  Drain in a colander.  

In a large bowl, combine the pasta with the roasted vegetables,
marinara sauce, fontina, mozzarella, 1/4 cup of the Parmesan, peas,
and the remaining 1/4 teaspoon salt, and remaining pepper. Gently
mix using a wooden spoon until all the pasta is coated with the
sauce and the ingredients are combined.  

Pour the pasta into a greased 9x13-inch baking dish.  Top with the
remaining 1/3 cup of Parmesan cheese and butter pieces.  Bake until
the top is golden and cheese melts, about 25 minutes.

Printable version: penne-vegetables03.txt.