Baked Penne with Roasted Vegetables
2 red peppers, cut into 1-inch wide strips
2 zucchini, cubed
2 summer squash, cubed
4 cremini mushrooms, halved
1 yellow onion, sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 tsp salt, divided
1 tsp black pepper, divided
1 tbsp dried Italian herbs
1 lb. penne pasta
3 cups marinara sauce
1 cup grated smoked mozzarella
1 1/2 cup frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 Tbsp butter, cut into small pieces
Preheat oven to 450 degrees. On a baking sheet, toss the 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 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, cheeses, peas, 1/2 tsp salt, and 1/2 tsp 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 9x13 inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake 25 minutes.
Sources:
Peppers - Ralph Curry
Squash and Zucchini - Willie Hinson
Onions - C.H. Carter
Rosemary and Oregano - George's garden
This was George Peterson's potluck dish at the Old Salem picnic July 16, 2006. The recipe came from the Food Network.
