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    You are in: Home / Recipes / Baked Penne With Roasted Vegetables,courtesy Giada De La Recipe
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    Baked Penne With Roasted Vegetables,courtesy Giada De La

    Baked Penne With Roasted Vegetables,courtesy Giada De La. Photo by Alisa Lea

    1/1 Photo of Baked Penne With Roasted Vegetables,courtesy Giada De La

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    JT'sMom's Note:

    I watched Giada prepare this dish on her Food Network show, Everyday Italian. Episode: Vegetarian Italian It looked so easy and delicious, I prepared it for my family that same night. It was a big hit! NOTE: Giada prepared this dish for her Mother who dislikes garlic, so I added 10 split cloves of garlic to the vegetables before roasting.

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    Units: US | Metric


    1. 1
      Preheat the oven to 450 degrees F.
    2. 2
      On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
    3. 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 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.
    4. 4
      In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
    5. 5
      Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

    Ratings & Reviews:

    • on June 19, 2011


      This is a wonderful dish. It is easy to make and absolutely delicious! I added one extra zucchini, extra mushrooms, and some broccoli. I didn't have fontina cheese so I added some extra smoke mozzarella and parmesan to make up for it. I also used whole wheat penne. It turned out fantastic!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2011

      I love this dish! So yummy & pretty easy to make as well. Had left overs for days.

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    • on September 23, 2010


      Let me start by saying I rarely follow recipes exactly. For this one, I don't like mushrooms, so I omitted them, forgot to buy peas, and couldn't get the jar to my spaghetti sauce open. I cut the vegetables much smaller then the recipe called for (1" is pretty big if you think about it!) especially the red peppers, which I cut into about 8" x 6" pieces (1 long 1" strip is to big, and then I would have ended up with only a few pieces of red pepper). Instead of spaghetti sauce, I opened a can of tomato sauce (think pureed smooth tomatoes), put that in (it was about 2.25 cups), cut up a couple of fresh tomatoes to add, and added more basil, oregano, salt, pepper, and a little dill. Also, because I don't like parmesan, I used smoked munster cheese in place. I was doubtful about the amount of pasta, because it looked like a lot of veggies to me, but I followed the directions on that part, and it worked out beautifully
      It made about 8 servings for me. I really liked it today, now the test is going to be how well it keeps in the fridge/ freezer, and reheats/ tastes cold! Great way to get in a lot of veggies and have a 1 dish meal

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Baked Penne With Roasted Vegetables,courtesy Giada De La

    Serving Size: 1 (492 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 707.3
    Calories from Fat 260
    Total Fat 28.9 g
    Saturated Fat 11.2 g
    Cholesterol 49.5 mg
    Sodium 1347.6 mg
    Total Carbohydrate 92.5 g
    Dietary Fiber 15.9 g
    Sugars 19.2 g
    Protein 22.7 g

    The following items or measurements are not included:

    dried Italian herb seasoning

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