Baked Penne with Roasted Vegetables
The perfect meatless family dinner!

0 0
Baked Penne with Roasted Vegetables

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 Red Peppers cored, sliced
2 Zucchini cut into 1-inch cubes
2 Summer Squash cut into 1-inch cubes
4 Cremini Mushrooms halved
1 Onion sliced
1/4 cup Olive Oil
1 teaspoon Salt divided
1 teaspoon Black Pepper divided
1 tablespoon Italian Seasoning
1 pound Pasta penne
3 cups Marinara Sauce
1 cup Fontina Cheese
1/2 cup Mozzarella Cheese smoked, grated
3/2 cups Frozen Peas thawed
1/2 Parmesan Cheese grated
2 tablespoons Butter cut into small pieces
Features:
    Cuisine:

    This amazing baked penne recipe is lightened up with roasted vegetables. Golden mozzarella, sizzling red sauce and tender pasta make this vegetarian penne super delicious!

    • 65 mins
    • Serves 6
    • Medium

    Ingredients

    Directions

    Share

    Steps

    1
    Done

    Preheat the oven to 450 degrees F. Toss the peppers, zucchini, squash, mushrooms, and onions with 1/2 teaspoon salt, 1/2 teaspoon pepper, and dry herbs on a baking sheet. Roast for about 15 minutes.

    2
    Done

    Cook pasta until al dente according to package directions in a large pot of salted water, then drain and put aside.

    3
    Done

    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.

    4
    Done

    Pour the pasta into a greased 9- by 13-inch baking dish. Top with the remaining Parmesan cheese and the butter pieces. Bake until top is golden and cheese melts.

    nefertari

    previous
    FRENCH TOAST
    next
    Citrus Pomegranate Jungle Juice
    previous
    FRENCH TOAST
    next
    Citrus Pomegranate Jungle Juice

    Add Your Comment