Ingredients: |
Ingredients: 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 Crimean mushrooms, halved (optional)
1 yellow onion, peeled and sliced into 1 inch strips
¼ cup extra-virgin olive oil
1 teaspoon of salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound of Penne
3 cups of Marinara sauce (store bought or homemade)
1 cup of grated fontina cheese
½ cup of grated smoked mozzarella
1 ½ cups of frozen peas, thawed
¼ cup of grated Parmesan, plus 1/3 cup for topping
2 tablespoon of butter, cut into small pieces.
3 cloves of garlic (pressed or finely chopped)
1 can of Medium black olives (optional)
1 small jar of pimentos (optional)
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Directions: |
Directions:Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini squash, mushrooms, and onions and garlic, ½ teaspoon of salt, ½ teaspoon of pepper, and dried herbs. Roast until tender. About 15 minutes.
Meanwhile, bring a large pot of salted water to 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 colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheese, peas, olives, pimentos, ½ teaspoon of salt, and ½ 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.
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This recipe for Baked Penne with Roasted Vegetables is from