Monday, November 23, 2009

Baked Penne with Roasted Vegetables

This is the perfect vegetarian meal - perfectly filling, and you will not miss the meat!

2 red peppers, cut in strips
2 zucchini, cut in 1” cubes
2 summer squash, 1” cubes
1 yellow onion, sliced in strips
¼ c. extra-virgin olive oil
salt and pepper to taste
1 Tbsp. Herbs de Provence
1 lb. penne pasta
3 c. marinara sauce
1 c. grated fontina cheese
½ c. grated mozzarella
1 ½ c. frozen peas, thawed
¼ c. parmesan
2 Tbsp. butter

On baking sheet, toss veggies with olive oil, salt and pepper, and herbs. Roast at 450 until tender, about 15 minutes.
Cook pasta for about 6 minutes and drain.
In large bowl, toss pasta with vegetables, marinara sauce, cheeses, peas, and salt and pepper. Gently mix until all pasta is coated with sauce and ingredients are combined.
Pour pasta into greased 9x13” pan. Top with more parmesan and sprinkle utter pieces on top. Bake until top is golden and cheese melts, about 25 minutes.

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