Baked Penne with Roasted Veggies
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Cooking time | 25 minutes |
| Total time | 55 minutes |
Ingredients
2
red bell peppers (cut into 1/2 inch strips) 2
zucchini (quartered lenghtwise and cut into 1 inch cubes) 2
summer squash (quartered lenghtwise and cut into 1 inch cubes) 8
mushrooms (halved) 1
yellow onion (cut into 1/2 inch strips) 2 tablespoons
olive oil 1 teaspoon
salt (divided) 1 teaspoon
pepper (divided) 1 tablespoon
dried italian seasonings 1 pound
whole wheat penne pasta 3 cups
marinara sauce 1 1⁄2 cups
frozen peas (thawed) 1 1⁄2 cups
fontina, mozarella, and parmesan cheese blend (shredded)Instructions
1. Chop all the veggies and preheat your oven to 450 degrees
2. On a baking sheet (or in a casserole dish/large pan), 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.
3. 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.
4. Once the veggies are done, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. If you used a large casserole dish/pan to roast the veggies in, you can just dump all of the additional ingredients (pasta etc.) into that pan to mix everything together (that’s what I’d recommend!). Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
5. Top the pasta with the remaining cheese (about 1/3 cup).
6. Bake until top is golden and cheese melts, about 25 minutes.
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