Baked Penne w/Roasted Vegetables

By Treebs

By Giada De Laurentiis

Ingredients

• 2 red peppers, cored and cut into 1" wide strips
• 2 zucchini, quartered lengthwise and cut into 1" cubes
• 2 summer squash, quartered lengthwise and cut into 1" cubes
• 4 cremini mushrooms, halved
• 1 yellow onion, peeled and sliced into 1" strips
• 1/4 cup extra-virgin olive oil
• 1 tsp salt, divided
• 1 tsp freshly ground black pepper, divided
• 1 tbsp dried Italian herb mix or herbs de Provence
• 1 lb penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 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 tbsp butter, cut into small pieces

Details

Preparation time 25mins
Cooking time 65mins
Adapted from google.com

Preparation

Step 1

Preheat the oven to 450 degree F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 tsp salt, 1/2 tsp 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, cheeses, peas, 1/2 tsp salt and 1/2 tsp 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 9x13" pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.