Ingredients: |
Ingredients: 2 red peppers, cored and cut into 1-inch wide strips. 2 zucchinis, 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 cup extra virgin olive oil 1 teaspoon salt, divided 1 teaspoon freshly ground black pepper, divided 1 tablespoon dried Italian herb mix or Herbs de Provence 1 pound penne pasta. 3 cups marinara sauce 1 cup grated fontina cheese 1/2 cup grated smoked mozzarella 1 1/2 cups frozen peas, thawed 1/4 cup grated parmesan plus 1/3 cup for topping 2 tablespoons butter, cut into small pieces
|
Directions: |
Directions:On a baking sheet, toss the peppers, zucchini, squash, mushrooms and onions with olive oil, 1/2 teaspoon of salt/ 1/2 teaspoon of 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, cheese, peas, 1/2 teaspoon salt and 1/2 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 pan. Top with the remaining 1/3 cup parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes. |