Baked Penne With Roasted Vegetables
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tsp
Salt (divided)450 g
Penne Pasta1 cup
Fontina Cheese (grated)1.5 cups
Pea (frozen, thawed)2 tbsps
Butter (cut into small pieces)Directions:
1
Bake until top is golden and cheese melts, about 25 minutes
2
Watch how to make this recipe
3
Preheat the oven to 450 degrees F
4
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
5
Roast until tender, about 15 minutes
6
Meanwhile, bring a large pot of salted water to a boil over high heat
7
Add the pasta and cook for about 6 minutes
8
Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard
9
Drain in a colander
10
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
11
Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined
12
Pour the pasta into a greased 9 by 13-inch pan
13
Top with the remaining 1/3 cup Parmesan and butter pieces