Ingredients for Baked Penne With Roasted Vegetables Courtesy Giada De La
- 1 red bell pepper
- 1 zucchini
- 1 yellow squash
- 8 oz cremini mushrooms
- 1 medium onion
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- Dried Italian Herb Seasoning
- 1 pound penne pasta
- 1 (24-ounce) jar marinara sauce
- Fontina Cheese
- Smoked Mozzarella Cheese
- 1/2 cup frozen peas
- 5/6 cup grated Parmesan cheese
- 2 tablespoons butter
- 10 cloves garlic
- 1 cup shredded mozzarella cheese
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How to Make Baked Penne With Roasted Vegetables Courtesy Giada De La
- Preheat oven to 450°F (232°C).
- In a large bowl, toss the following vegetables with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper: 1 red bell pepper (chopped), 1 zucchini (chopped), 1 yellow squash (chopped), 8 oz cremini mushrooms (sliced), 1 medium onion (chopped), and 10 cloves garlic (split).
- Spread vegetables in a single layer on a large baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized.
- While vegetables roast, bring a large pot of salted water to a boil. Add 1 pound penne pasta and cook according to package directions until al dente but still firm to the bite (about 6 minutes). Drain and set aside.
- In a large bowl, combine the cooked pasta, roasted vegetables, 1 (24-ounce) jar marinara sauce, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1/2 cup frozen peas, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Gently toss to coat the pasta evenly.
- Grease a 9x13 inch baking dish. Pour the pasta mixture into the prepared dish.
- Top with remaining 1/3 cup grated Parmesan cheese and 2 tablespoons butter, cut into small pieces.
- Bake for 25-30 minutes, or until the top is golden brown and bubbly, and the cheese is melted and slightly browned.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
77g
Fat
56g
Carbs
30g
