Baked Penne with Roasted Vegetables

Tuesday, November 20, 2012

I wanted to share today one of the first recipes that I tried when I started my love of cooking. I saw this recipe on Giada at Home and thought, "this looks pretty easy." This is a great Fall recipe when there is an abundance of zucchini and squash at the store, and it is super easy and tasty as well. I made this the other night and Rick seemed to love it. There is no meat in this recipe, but you could add some ground turkey, or beef or maybe some sweet italian sausage if you wanted to include some meat. I have modified it slightly, so if you want to see the original recipe, you can find it here. (Sorry it's not the prettiest picture below, I was super hungry the other night and just wanted to eat...ha!)

Uploaded from the Photobucket iPhone App

Baked Penne with Roasted Vegetables

-- 2 red or green peppers, cored and cut into 1-inch wide strips
-- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
-- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
-- 1 yellow onion, peeled and sliced into 1-inch strips
-- 1/4 cup extra-virgin olive oil
-- 1 teaspoon salt, divided
-- 1 teaspoon freshly ground black pepper, divided
-- 1 tablespoon dried Italian herb mix or herbs de Provence
-- 1 pound penne pasta (I did 1/2 gluten free rice pasta and 1/2 regular pasta)
-- 3 cups marinara sauce (store bought or homemade)
-- 1 1/2 cups shredded mozzarella
-- 1/4 cup grated Parmesan, plus 1/3 cup for topping
-- 2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon 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, cheese, 1/2 teaspoon salt, and 1/2 teaspoon 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 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

By the way, this makes a lot, so I typically halve this recipe and it makes about 4 or 5 small servings which is what I typically eat. If you are making for a large family, I would suggest making the recipe as it is above.


No comments:

Post a Comment

We love hearing from you!