Baked Penne with Roasted Vegetables

Pasta
  • 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

  • ¼ 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

  • ½ cup grated smoked mozzarella

  • 1½ cups frozen peas, thawed

  • ¼ cup grated Parmesan, plus ⅓ 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, mushrooms, and onions with olive oil, ½ teaspoon salt, ½ 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, ½ teaspoon salt, and ½ 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 remaining⅓ cups Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
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