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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Baked Penne with Roasted Vegetables Recipe

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This recipe for Baked Penne with Roasted Vegetables is from Worshiping God with Food, Family, and Friends, 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 and cut into 1 in. 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, halved
1 yellow onion, peeled and sliced into 1 inch strips
1/4 c. extra virgin olive oil
1 tsp. salt, divided
1 tsp black pepper, divided
1 tbsp. dried Italian herb mix or herbs de Provence
1 lb. penne pasta
3 c. marinara sauce
1 c. grated fontina cheese
1/2 c. grated smoked mozzarella
1 1/2 c. frozen peas, thawed
1/4 c. grated Parmesan, plus 1/3 c. for topping
2 tbsp. butter, cut into small pieces
Directions:
Directions:
Preheat oven to 450º. On a baking sheet toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 tsp. salt, 1/2 tsp. 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.

 

 

 

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