Recipe: Baked Penne with Roasted Vegetables

BAKED PENNE WITH ROASTED VEGETABLES

2 red bell peppers, cored and cut into 1-inch strips
2 zucchini, halved and cut into strips
2 summer squash, cut into strips
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Italian seasoning
1 (16 ounce) box penne pasta, uncooked
1 cup marinara sauce
4 ounces fontina cheese, grated
2 ounces smoked mozzarella cheese, grated
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan cheese
2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees F. Grease a 13x9-inch baking pan.

Toss, on a baking sheet, peppers, zucchini, squash, mushrooms, onions, olive oil, salt, pepper, and herbs. Bake until tender, about 15 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 5 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 pasta in a colander.

Combine the pasta with the vegetables, marinara sauce, cheeses, and peas in a large bowl. Using a wooden spoon, mix well, until all the pasta is coated with the sauce and all the ingredients are combined. Pour the pasta prepared pan. Top with butter pieces.

Bake until top is golden and cheese melts, about 25 minutes.

Servings: 8
Source: Giada De Laurentiis/Barilla