Baked Penne With Roasted Vegetables Courtesy Giada De La
I watched giada prepare this dish on her food network show, everyday italian. Episode: vegetarian italian it looked so easy and delicious, i prepared it for my family that same night. it was a big hit! note: giada prepared this dish for her mother who dislikes garlic, so i added 10 split cloves of garlic to the vegetables before roasting.
Steps
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.
Ingredients
red peppers, zucchini, summer squash, cremini mushrooms, yellow onion, extra virgin olive oil, salt, fresh ground black pepper, dried italian herb seasoning, penne pasta, marinara sauce, fontina cheese, smoked mozzarella cheese, frozen peas, parmesan cheese, butter