Baked Penne with Roasted Vegetables
Giada De Laurentiis
- 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)
- 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 Serving Size
- per serving
Amount/Serving % Daily Value
- 35 grams
- 11 grams
- 12 grams
- Saturated Fat
- 5 grams
- 21 milligrams
- 491 milligrams
- 4 grams
- 7 grams