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Baked Pasta with Roasted Vegetables Recipe

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This recipe for Baked Pasta with Roasted Vegetables is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound Italian sausage
2 zucchini cut into 1 inch pieces
2 summer squash, cut into 1 inch pieces
2 red bell peppers, cut into 1 inch pieces
1 cup sliced mushrooms
1 red onion sliced into 1 inch pieces
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried Italian herb blend
1 pound penne pasta
3 cups marinara sauce
1 cup Fontina cheese
1 cup grated Smoked Mozzarella
1/4 cup grated Parmesan, plus 1/3 cup for topping
1 1/2 cup frozen peas, thawed
2 tablespoons butter, cut into small slices
Directions:
Directions:
Preheat oven 450º
On baking sheet toss the zucchini, squash, red bell pepper, squash, mushrooms, and onion with the olive oil, 1/2 tsp salt, 1/4 tsp pepper and herbs
Bake until tender, about 15 minutes
Remove vegetables from oven and lower temperature to 350º
Brown Italian sausage while vegetables are roasting
Cook pasta in boiling salted water 6 minutes; drain
In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, Fontina, Mozzarella, 1/4 cup Parmesan, peas and remaining salt and pepper
Gently fold together until pasta is coated with sauce and all is combined
Pour the mixture in 13x9 dish
Top with remaining Parmesan cheese and the butter slices
Bake @ 350º until the top is golden and the cheese melts, about 25 minutes

 

 

 

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