Sunday, August 24, 2008

Baked Penne with Roasted Vegetables

Dinner was amazing! This is one of our FAVORITE pasta dinners and I should have been making it more often since it uses so many wonderful summer veggies! It's very versatile, so swap up the veggies with your favorite.

foodblog 006

  • 2 red peppers, cored and cut into 1-inch wide strips
  • 2 jalapeno's, cored and thinly sliced
  • 2 zucchini, quartered lengthwise, 1-inch cubes
  • 2 summer squash, quartered lengthwise, 1-inch
  • 2 pints cherry tomatoes
  • 4 cremini mushrooms, halved
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 tablespoon dried Italian herb mix
  • 1 pound rotini or penne pasta
  • 2 cups marinara sauce
  • 1 cup grated colby cheese

Preheat the oven to 450 degrees F.

On a baking sheet (or two), toss the peppers, zucchini, squash, mushrooms, and tomatoes with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, and 1/2 teaspoon salt and pepper. 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 shredded cheese. Bake until top is golden and cheese melts, about 25 minutes.

Recipe adapted from Everyday Italian here

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