Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    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 hrs 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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2010

      55

      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)

    Advertisement

    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
    36%
    Total Fat 28.9 g
    44%
    Saturated Fat 11.2 g
    56%
    Cholesterol 49.5 mg
    16%
    Sodium 1347.6 mg
    56%
    Total Carbohydrate 92.5 g
    30%
    Dietary Fiber 15.9 g
    63%
    Sugars 19.2 g
    77%
    Protein 22.7 g
    45%

    The following items or measurements are not included:

    dried Italian herb seasoning

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites