Saturday, January 29, 2011

Baked Penne with Roasted Vegetables

Oh, it has been way too long since we've had a truly amazing new recipe. This is quite delicious, with roasted vegetables and tons of delicious cheese. It isn't particularly light, but we all have to make sacrifices sometime. It has a big serving of vegetables, right? And cheese = calcium... so it's all good. I halved the recipe but still ended up having to use my small casserole dish, so if you make the full recipe in a 9x13, it's going to be packed. My dish was completely full. This was pretty sweet because it allowed for leftovers. We agreed that this recipe is delicious and must be made again. I think it would be particularly good if we were to ever have company for dinner because it's so hearty that I don't think anyone would miss the meat. Delicious! Giada is awesome. Yum!!


Baked Penne with Roasted Vegetables
Giada de Laurentiis, Everyday Italian

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
1/3 cup for topping
2 tablespoons butter -- cut into small pieces

1. Preheat the oven to 450 degrees F.

2. 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.

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. 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.

5. 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.

Servings: 6

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