Penne with Roasted Vegetables
Dana mccray
I don’t care if you don’t like vegetables. You will love this dish!
ingredients
- 2 red peppers, cored and cut into 1"
- wide strips
- 2 zucchini, quartered lengthwise and cut into 1" cubes
- 2 summer squash, quartered lengthwise and cut into 1" cubes
- 4 mushrooms, halved
- 1 yellow onion, peeled and sliced into 1" strips
- 1/4 c. extra-virgin olive oil
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 tbsp. Italian seasoning
- 1 lb. penne pasta
- 3 c. marinara sauce
- 1 c. grated mozzarella cheese
- 1/2 c. grated provolone
- 1/4 c. grated Parmesan cheese, plus 1/3 c. for topping
directions
- 1
Preheat the oven to 450 degrees.
- 2
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, salt and pepper, and dried herbs. Roast until tender, about 15 minutes.
- 3
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since the pasta will be cooking again in the oven, it is important to not cook it all the way. Drain in a colander.
- 4
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce,and cheeses. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- 5
Pour the pasta into a greased 9x13" pan. Top with the remaining 1/3 cup Parmesan cheese. Bake until top is golden and cheese melts, about 25 minutes.
notes
If you want to add some protein to this one, cook 1 lb. of lean ground beef or turkey and add to the marinara sauce.
Source: Dana mccray
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