Roasted Vegetable Penne

Photo updated June 2014

Happy Thursday ladies!

I love cooking and I love swapping recipes. Some time ago, I intended to start sharing some of my favorites on my blog and just never got around to it. Today, I’m going to share one of my absolute favorites, roasted vegetable penne. This recipe was inspired by Giada De Laurentiis from The Food Network but with my own adjustments made.

Photo updated June 2014

Ingredients:

1 large red pepper (cut into small strips and cored)

2 zucchini (quartered and cut into small cubes)

1 package of cremini or baby bella mushrooms

1 red onion (peeled and cut into 1 inch strips)

1/4 cup EVOO

1/2 tsp minced garlic

1 tsp salt

1 tsp ground black pepper

1 Tbsp dried Italian herb mix

1 1/2 cups frozen sweet peas, thawed

3 cups marinara sauce (any brand will do)

1 cup grated fontina cheese

1/2 cup grated smoked mozzarella cheese

1/4 cup parmesan cheese, plus 1/3 cup for topping

2 Tbsp butter, divided into small pieces (I actually use I Can’t Believe its Not Butter)

1 pound whole wheat penne (you can use regular if you prefer)

* I also always keep a bag of plain mozzarella on hand in case it doesn’t look cheesy enough but usually don’t need to use it. 

Before I actually get started, I usually pour myself a glass of Pinot Grigio. Obviously any brand will do.

Directions:

1. Preheat your oven to 450.

2. Put a large pot of water to boil on the stove. 

3. On a baking sheet, toss all the vegetables (except peas) with EVOO, minced garlic, 1/2 tsp salt, 1/2 tsp pepper, and Italian herbs. Roast until tender – usually about 15 min. 

(before the oven)

4. Now, add the penne to the boiling water. Only cook the pasta for six or seven minutes because you’ll be putting it back into the oven to bake. Drain.

5. Return the pasta to the pot and mix with the roasted vegetables, marinara sauce, cheeses (fontina, smoked mozzarella, and just 1/4 of parmesan), peas, 1/2 tsp salt, and 1/2 tsp pepper. Mix gently so that ingredients are mixed thoroughly. 

6. Transfer to a greased 9 x 13 casserole dish and top with 1/3 cup parmesan and butter pieces.

7. Bake 25 minutes. Cheeses should be melted and cheesy topping should be golden brown.

Now, serve and enjoy. I usually serve with garlic bread and a side salad. We cut the garlic bread this week because Corey and I are both trying to lose a little weight before the wedding. This dish is great – it  makes at least six good servings and heats up really well for lunch the next day.

Bon appetit!