Baked Penne w/ Roasted Vegetables
by Giada DeLaurentiis
2 red bell peppers, cored, seeded, 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, quartered
1 yellow onion, peeled and sliced into 1 inch strips
¼ cup extra virgin olive oil
1 tsp salt
½ tsp pepper
1 T dried Italian herb blend
1 pound penne pasta
3 C. marinara sauce
1 C. grated fontina cheese
1 /2 C. grated mozzarella
¼ C. grated parmesan, plus ⅓ C. for topping
1½ C frozen peas, thawed
2 T. unsalted butter, cut into small pieces
2 zucchini, quartered lengthwise and cut into 1 inch pieces
2 summer squash, quartered lengthwise and cut into 1 inch pieces
4 cremini mushrooms, quartered
1 yellow onion, peeled and sliced into 1 inch strips
¼ cup extra virgin olive oil
1 tsp salt
½ tsp pepper
1 T dried Italian herb blend
1 pound penne pasta
3 C. marinara sauce
1 C. grated fontina cheese
1 /2 C. grated mozzarella
¼ C. grated parmesan, plus ⅓ C. for topping
1½ C frozen peas, thawed
2 T. unsalted butter, cut into small pieces
Preheat oven to 450.
On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms, and onion with the olive oil, ½ tsp of salt, ¼ tsp of pepper, and the herbs. Bake until tender, about 15 min.
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, mozzerella, ¼ C. of the parmesan, the peas, and the remaining ½ tsp salt and ¼ tsp 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 9X13x2 inch baking dish. Top with the remaining ⅓ cup of parmesean cheese and the butter pieces. Bake until the top is golden and the cheese melts, about 25 min.
(My kids liked this one... good way to make them eat the veges. This would be good w/ some italian sausage or chicken too.)
On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms, and onion with the olive oil, ½ tsp of salt, ¼ tsp of pepper, and the herbs. Bake until tender, about 15 min.
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, mozzerella, ¼ C. of the parmesan, the peas, and the remaining ½ tsp salt and ¼ tsp 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 9X13x2 inch baking dish. Top with the remaining ⅓ cup of parmesean cheese and the butter pieces. Bake until the top is golden and the cheese melts, about 25 min.
(My kids liked this one... good way to make them eat the veges. This would be good w/ some italian sausage or chicken too.)
oh my YUM! definitely 'try-ing this'...
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