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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