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Baked Penne with Roasted Veggies Recipe

   
 

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     Baked Penne with Roasted Veggies

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
1 red pepper, cut into 1inch wide strips
1 zucchini, quartered lengthwise and cut into 1inch cubes
1 yellow squash, quartered lengthwise and cut into 1inch cubes
1 small can of mushrooms
1 yellow onion, sliced into 1inch strips
1 tsp salt, divided
1 tsp black pepper, divided
1 tbs Italian herb mix
1 lb Penne pasta
 
3 cups marinara sauce
1 1/2 cups mozarella cheese, other white italian cheeses
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tbs butter, cut into small pieces

Instructions
Preheat oven to 450. On a baking sheet, toss peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 tsp salt, 1/2 tsp pepper, and herbs. Roast until tender, about 15 minutes.
Boil water for noodles, cook noodles for about 6 minutes. Since you will be cooking pasta a second time in the oven you want to make sure inside is still hard. Drain in colander.
In a large bowl, toss the drained pasta with the roasted veggies, marinara sauce, cheeses, 1/2 tsp salt, 1/2 tsp pepper. Pour pasta into a greased 9x13 casserole dish. Top with remaining 1/3 cup parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.


Originally Submitted
10/7/2012





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