Baked Penne with Roasted Vegetables
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Baked Penne with Roasted Vegetables
Servings
6
Prep Time
10 minutes
Cook Time
56 minutes
Calories
667
Author:
Giada De Laurentiis
Ingredients
- 2 red bell peppers (cored, seeded, and cut into 1-inch strips)
- 2 zucchini (quartered lengthwise and cut into 1-inch pieces)
- 2 summer squash (quartered lengthwise and cut into 1-inch pieces)
- 4 cremini mushrooms (quartered)
- 1 yellow onion (peeled and sliced into 1-inch strips)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon dried Italian herb blend or herbes de Provence
- 1 pound penne or elicoidali pasta
-
3 cups marinara sauce, such as Bio Orto
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1/4 cup grated Parmesan (plus 1/3 cup for topping)
- 1 1/2 cups frozen peas (thawed)
- 2 tablespoons unsalted butter (cut into small pieces)
Instructions
- Preheat the oven to 450°F.
- On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms, and onion with the olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the herbs. Bake until tender, about 15 -minutes.
- 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 it is not completely cooked. Drain in a colander.
- In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, fontina, mozzarella, 1/4 cup of the Parmesan, the peas, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently mix using a wooden spoon until all the pasta is coated with the sauce and the ingredients are -combined.
- Pour the pasta into a greased 9 x 13 x 2-inch baking dish. Top with the remaining 1/3 cup of Parmesan cheese and the butter pieces. Bake until the top is golden and the cheese melts, about 25 -minutes.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 667
Amount/Serving
% Daily Value
- Carbs
- 81 grams
- Protein
- 26 grams
- Fat
- 27 grams
- Saturated Fat
- 11 grams
- Cholestrol
- 50 milligrams
- Sodium
- 1145 milligrams
- Fiber
- 9 grams
- Sugar
- 16 grams
7 reviews & comments
This was fabulous! My entire family loved it. I love the large quantity of veggies in this dish.I tweaked it a little and added some garlic, and substituted sauteed spinach for peas. I also added two spicy chicken sausages. This recipe was a keeper. All of the flavors were so well-balanced. Yum!!
I don't eat meat so this was a great recipe for me to try. Also, my prep time was way longer than 10 minutes. I do eat fish & chicken and have tried your sheet pan shrimp with veggies which was to die for. Have one problem: when I go to copy recipe there is nothing that says "print". Also when I do copy & paste recipe there is no picture which may sound strange but helps me.
Prep time took me 50 min. Not 10. I haven’t tried it yet cooking it tonight so I hope it tastes delicious
can you make this the night before? would you just do everything prior to baking the dish and just bake the next day when ready?
Wonderful recipe! I always make too much. How long will it keep in the refrigerator? Can I freeze this?
What a perfect gift for new parents! This is one of our favorite go-to meals. Thank you!
I have made this recipe SO many times! It is one of our favorite cold-weather family meals, and I’ve brought it to numerous friends who’ve recently had a baby.