CHEESE-BAKED PENNE WITH ROASTED VEGETABLES

By jarren

Jan Costello

Ingredients

• 2 red or yellow peppers, sliced
• 1/2 lb mushrooms, quartered
• 2 small zucchini, sliced
• 2 small red onions, cubed
• 3 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper
• 1 lb penne pasta
• 2 tbsp chopped fresh basil
• 1/2 tsp rosemary
• 1/2 cup chopped fresh parsley
• 1- 28oz can meatless spaghetti sauce
• 1 lb shredded Provolone cheese
• 1/2 cup freshly grated Asiago cheese
• 1/2 cup freshly grated Parmesan cheese

Preparation

Step 1

In large shallow pan, toss peppers, mushrooms, zucchini, red onions and garlic with olive oil; spread and roast in 450F oven for 25 minutes or until softened. Stir one or twice during roasting. Once cooked, season with salt and pepper to taste. Stir in 1/3 cup of parsley and all basil and rosemary.

Cook pasta until al dente. Drain and cool. Gently combine pasta with spaghetti sauce, Provolone, half of Asiago/Parmesan. Transfer to greased 12 cup dish. Sprinkle with remaining cheese and parsley.

Pasta can be combined up to this point, covered and refrigerated for up to 1 day or frozen. Thaw before heating.

Bake, covered at 375F for 30 minutes. Uncover and bake for a further 10/15 minutes or until bubbly.