Baked Penne with Roasted Vegetables

TOTAL TIME: 1 hr 5 min
Prep: 25 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 2 red 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
  • 4 cremini mushrooms, halved
  • 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
  • 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 tablespoons butter, cut into small pieces
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Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, 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, cheeses, peas, 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.

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5

Newest Ratings and Reviews

Read all 10 reviews

  • on November 18, 2014

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    Easy to make and great tasting. But someone needs geometry lessons. It is not possible to quarter a cylinder lengthwise (yellow squash and zucchini) and then cut it to end up with 1 inch cubes; at least not with a lot more cutting and a lot of waste. Maybe you mean quarter cylinders with a length of 1"?

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  • on January 30, 2014

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    Amazing! I was tempted to buy regular mozzarella instead of the more expensive smoked mozzarella, but I remember another reviewer saying the smoked mozzarella really adds to the flavors. So glad I splurged and got the smoked mozzarella! It also smelled heavenly as the pasta was baking! The smokiness of the mozzarella complemented the roasted vegetables very nicely! And the mushrooms gave the tomato sauce a meaty taste! I love that Giada uses both smoked mozzarella and fontina cheeses in this dish. Fontina melts so beautifully and has so much flavor! When you make this, it's important to cut the veggies bigger since they really make the dish, and it's nice to bite into the larger pieces. I'll be making this again and again and again!

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  • on September 23, 2013

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    Very good dish, it makes a lot. The kids loved it and the cooking time was exact for roasting the vegetable and the final dish. Thanks Giada

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