Saturday, September 26, 2009

Baked Penne with Roasted Vegetables

Just made this last week for the first time, after having it sit in my to-try file for a very short time. It just kept calling my name since I found it at Two Little Chefs and I'm so glad I made it. The roasting vegetables made the house smell so wonderfully delicious. I added baked chicken to it since my hubby thinks he'll surely faint if he doesn't have some kind of meat for dinner every day. I loved all the veggies and the creamy fontina.

Baked Penne with Roasted Vegetables

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
1 butternut squash, skinned and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 c. extra-virgin olive oil
1 t. salt, divided
1 t. freshly ground black pepper, divided
1 T. dried Italian herb mix or herbs de Provence
1 lb. penne pasta
3 c. marinara sauce
1 c. fontina cheese, grated
1/2 c. smoked mozzarella, grated**
2/3 c. Parmesan, grated and divided

Preheat the oven to 450ยบ. 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. Roast until tender, about 25 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes, not until completely cooked through since it will finish cooking in oven. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses (half the Parmesan), 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. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan. Bake until top is golden and cheese melts, about 25 minutes.

Tips from The Two Chefs:
*I would suggest roasting the squash about 10-15 minutes before you add the other vegetables. If you don't, you'll end up with either perfect zucchini, mushrooms and peppers and slightly crunchy squash, or squishy zucchini, mushrooms and peppers and perfect squash
**Using smoked mozzarella will add a distinct flavor to your dish. If you don't like the smokey taste or can't find it in your supermarket, regular mozzarella will also do.
Yield: 1 very large 9x13 pan


  1. That looks so good that I almost licked my computer screen. :)


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