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Baked Penne with Roasted Vegetables Recipe

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This recipe for Baked Penne with Roasted Vegetables is from The Yandrick Family Cookbook Project, 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, sliced
2 zucchini, cut into 1 inch cubes
2 summer squash, cut into 1 inch cubes
4 cremini mushrooms, halved
1 onion, sliced into strips
1/4 cup olive oil
salt and pepper
1 T Italian seasoning
1 pound penne pasta
3 cups marinara sauce
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cup frozen peas, thawed
1/4 cup grated Parmesan, plus additional for topping
2 T butter or margarine, cut in small pieces
Directions:
Directions:
Preheat the oven to 450º. On a baking sheet, toss the peppers, zucchini, squash, mushrooms and onions with olive oil, salt and pepper and Italian seasoning. Roast until tender, approximately 15 minutes. Meanwhile, bring a large pot of water to boil. Cook penne 6 minutes. Drain. Toss the drained pasta with the roasted vegetables, sauce, cheese and peas. Gently mix until combined. Pour the mixture into a greased 9 x13 inch casserole. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about minutes.
Number Of Servings:
Number Of Servings:
6

 

 

 

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