Baked Penne with Roasted Vegetables


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Pasta with a twist!

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Baked Penne with Roasted Vegetables recipe - How to make Baked Penne with Roasted Vegetables



Preparation Time:    Cooking Time:    Total Time:     Makes 6 serving

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 (khumbh) , halved
1 yellow onion , peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 tsp salt , divided
1 tsp freshly ground black peppercorns (kalimirch) , divided
1 tbsp 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 tbsp butter , cut into small pieces
  1. Preheat the oven to 450 degrees F.
  2. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 tsp salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
  3. 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.
  4. 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.
  5. 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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This recipe was contributed by vrunda naik on 21 May 2011

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