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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Baked Penne with Roasted Vegatables Recipe

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This recipe for Baked Penne with Roasted Vegatables is from Generations, 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 bell peppers - cut into pieces
2 zucchini - cut into pieces
2 summer squash - cut into pieces
6 cremini mushrooms - quartered
1 onion - cut into pieces
1/4 c. olive oil
salt to taste
pepper to taste
1 tbsp. italian herbs
1 lb. penne pasta
3 c. marinara
1 c. fontina cheese - grated
1/2 c. smoked mozzarella - grated
1/4 c. parmesan - plus more for topping
1 1/2 c. frozen peas - thawed
2 tbsp. butter - cut into pieces
Directions:
Directions:
on baking sheet toss bell pepper, zucchini, squash, mushrooms, onion with olive oil, salt, pepper & herbs - bake @ 450º for 15 minutes - boil water & cook pasta for 6 minutes & drain - combine pasta, roasted vegetables, marinara sauce, fontina, mozzarella, parmesan, peas, salt & pepper - pour into greased baking dish - top with parmesan & butter - bake until cheese melts about 25 minutes

 

 

 

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