Baked Vegetable Penne

Submitted by firestarter

"The original recipe had fontina cheese in it. It was still good without it. Sometimes I add parmesan"

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 1 pan
• Serves: 3-5

ingredients

• 1⁄2 red bell pepper, cored and cut into 1-inch cubes
• 1⁄2 yellow bell pepper, cored and cut into 1-inch cubes
• 1 zucchini, quartered lengthwise and cut into 1-inch cubes
• 1 summer squash (optional)
• 1⁄2 vidalia onion, peeled and sliced into 1-inch cubes
• 1 dash olive oil
• 3⁄4 teaspoon salt, divided
• 3⁄4 teaspoon fresh ground black pepper, divided
• 1⁄2 tablespoon dried Italian herb seasoning or 1/2 tablespoon herbes de provence
• 1⁄2 cup penne
• 1 1⁄2 - 2 cups marinara sauce, reco barilla
• 1 cup frozen peas, thawed
• 1⁄4 cup panko breadcrumbs

directions

1. Preheat the oven to 450 degrees F.
2. On a baking sheet, spread 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. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes (ONLY 6 minutes so it doesnt overcook when you place in oven on next step). You want to make sure the inside is still hard. Drain in a colander.
4. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
5. Pour the pasta into a greased (or foil-wrapped) 5x9-inch baking pan. Top with the panko. Bake until top is golden brown, about 25 minutes.