Baked Penne With Roasted Vegetables Courtesy Giada De La Recipe

Ingredients for Baked Penne With Roasted Vegetables Courtesy Giada De La

• Red Peppers
• 1 zucchini (chopped)
• Summer Squash
• Cremini Mushrooms
• Yellow Onion
• Extra Virgin Olive Oil
• 1 teaspoon salt (divided)
• Fresh Ground Black Pepper
• Dried Italian Herb Seasoning
• Penne Pasta
• 1 (24-ounce) jar marinara sauce
• Fontina Cheese
• Smoked Mozzarella Cheese
• Frozen Peas
• Parmesan Cheese
• 2 tablespoons butter

How to Make Baked Penne With Roasted Vegetables Courtesy Giada De La

1. Preheat oven to 450°F (232°C).
2. 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).
3. Spread vegetables in a single layer on a large baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized.
4. 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.
5. 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.
6. Gently toss to coat the pasta evenly.
7. Grease a 9x13 inch baking dish. Pour the pasta mixture into the prepared dish.
8. Top with remaining 1/3 cup grated Parmesan cheese and 2 tablespoons butter, cut into small pieces.
9. Bake for 25-30 minutes, or until the top is golden brown and bubbly, and the cheese is melted and slightly browned.