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Baked Penne with Roasted Vegetables Recipe

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This recipe for Baked Penne with Roasted Vegetables is from The Brown/Hanna Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 Red Peppers cut into 1 inch strips
2 Zucchini, cut into 1 inch cubes
2 Summer Squash, quartered lengthwise and cut into 1 inch cubes
4 baby bella mushrooms, quartered
1 Yellow Onion, peeled sliced into 1-inch strips
1/4 Cup Olive Oil
1 tsp. Salt, divided
1 tsp. Ground Pepper
1 Tbsp. Dried Italian herbs or Herbs de Provence (in the spice section of any store)
1 pound Penne Pasta
3 Cups of marinara Sauce
1 Cup grated Fontina Cheese
1/2 Cup grated Smoked Mozzarella
1 1/2 Cups frozen peas, thawed
1/4 Cup Parmesan, plus 1/3 Cup for topping
2 Tbsp. Butter, cut into small pieces

Directions:
Directions:
Preheat oven to 450º.
On a baking sheet toss peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 tsp salt, 1/2 tsp pepper and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook 6 minutes. Don't overcook as you will be cooking the pasta a second time in the oven.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 tsp salt, 1/2 tsp pepper. Gently mix until all ingredients are combined.
Pour pasta into a greased 9 by 13 inch pan. Top pasta with the 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts @ about 350º for approximately 25 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
This looks more complicated than it is and it's really yummy. The kids always ask if we're having pizza for dinner because when cooking it smells and taste a lot like pizza.

 

 

 

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