Contributed By: gelibeli8
Better Homes and Gardens
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: More than 10
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Entree
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
Preparation
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.
Cook's Notes
Nutrition Information