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 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. freshly ground black pepper, divided 1 T. dried Italian herb mix or herbs de Provence 1 lb. penne pasta 3 c. marinara sauce (store bought or homemade) 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 cup for topping 2 T. butter, cut into small pieces
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Directions: |
Directions:Preheat the oven to 450º. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions (or any other vegetables you wish to use) 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.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 tsp. salt, and 1/2 tsp. 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 9X13-inch pan. Top with the remaining 1/3 c. Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes. |