Baked Penne with Roasted Vegetables
My trusted recipe for savory Baked Penne with Roasted Vegetables. I've probably made this recipe fifty times or more and I love the way it turns out each and every time.
Servings: 6 servings
Ingredients
- 3 inch red peppers cored and cut into 1- strips
- 3 inch zucchini quartered lengthwise and cut into 1- cubes
- 1 inch yellow onion peeled and sliced into 1- strips
- 1/4 cup olive oil
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 1 tablespoon Herbes De Provence dried
- 1 pound penne pasta
- 3 cups Marinara Sauce
- 2 cups fontina cheese shredded
- 1 1/2 cups smoked mozzarella shredded
- 1 1/2 cups peas frozen peas thawed
- 1/2 cup grated parmesan plus 1/4 cup for topping
- 2 tablespoons butter cut into small pieces
Instructions
- Preheat the oven to 450 degrees F.
- Toss the peppers, zucchini and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and the Herbes De Provence. Pour out onto a large baking sheet and 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. (The pasta won't be completely cooked through. Since you will be baking it in the oven, you want to make sure the inside is still a little hard).
- Drain in a colander.
- Using a large bowl, toss the drained pasta with the roasted vegetables, the marinara sauce, the foniina and mozzarella cheeses, 1/2 cup of the grated parmesan cheese, peas, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Mix well until the pasta is coated with the sauce and all the ingredients are combined.
- Butter a 9 by 13-inch baking dish. Pour the pasta into the dish, top with the remaining 1/3 cup parmesan cheese and the butter pieces.
- Bake until top is golden and cheese melts, about 25 minutes.