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VEGGIE BAKED PASTA CASSEROLE Recipe

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This recipe for VEGGIE BAKED PASTA CASSEROLE is from OUR FAVORITE RECIPES, 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:  
2 red peppers, cored, cut in 1 " strips
2 zucchini, cut in 1" cubes
2 summer squash, cut in 1" cubes
4 mushrooms, halved
1 yellow onion, sliced in 1 " strips
1/4 c. olive oil
1 tsp. salt, divided
1 tsp. freshly ground black pepper
1 T. dried Italian herb mix
1 lb. penne pasta
3 c. marinara sauce
1 c. fontina cheese, grated
1/2 c. smoked mozzarella, grated
1 1/2 c. frozen peas, thawed
1/4 c. Parmesan, plus 1/3 c. for topping
2 T. butter, cut in small pieces
Directions:
Directions:
Preheat oven to 450º.

In ziploc, toss peppers, zucchini, squash, mushrooms and onions with olive oil, 1/2 tsp. peppers, 1/2 tsp. salt and dried herbs. Spread on foil lined baking sheet and roast for 15 minutes.

Meanwhile, bring large pot of salted water to boil. Add pasta and cook 6 minutes. Cook el dente, since it will be baking in oven. Drain.

In large bowl, toss pasta with vegetables, marinara, cheeses, peas, 1/2 tsp. salt, 1/2 tsp. pepper. Gently toss until ingredients are combined.

Pour into grease 9 x 13 pan. Top with remaining Parmesan and butter. Bake at 375º for 25 minutes until top is golden and cheese melts.

 

 

 

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