Prep 25 mins
Cook 40 mins
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.
- 2 red peppers, cored and cut into 1-inch wide strips
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 59.14 ml extra virgin olive oil
- 4.92 ml salt, divided, to taste
- 4.92 ml fresh ground black pepper, divided, to taste
- 14.79 ml dried Italian herb seasoning or 14.79 ml herbes de provence, to taste
- 453.59 g penne pasta
- 709.77 ml marinara sauce (store bought or homemade)
- 236.59 ml grated Fontina cheese, to taste
- 118.29 ml grated smoked mozzarella cheese, to taste
- 354.88 ml frozen peas, thawed
- 59.14 ml grated parmesan cheese, plus
- 78.07 ml grated parmesan cheese, for topping, to taste
- 29.58 ml butter, cut into small pieces, to taste
- Preheat the oven to 450 degrees F.
- 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.
- 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 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.
- 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.
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!
I love this dish! So yummy & pretty easy to make as well. Had left overs for days.
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