Baked Penne with Roasted Vegetables

Name: Baked Penne with Roasted Vegetables
Yield: 6 servings
Ingredients: 2 red bell peppers, cored, seeded, and cut into 1-inch strips; 2 zucchini, quartered lengthwise and cut into 1-inch pieces; 2 summer squash, quartered lengthwise and cut into 1-inch pieces; 4 cremini mushrooms, quartered; 1 yellow onion, peeled and sliced into 1-inch strips; 1/4 cup extra-virgin olive oil; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon dried Italian herb blend or herbes de Provence; 1 pound penne pasta; 3 cups marinara sauce (store-bought or homemade; see page 224); 1 cup grated fontina cheese; 1/2 cup grated smoked mozzarella; 1/4 cup grated Parmesan, plus 1/3 cup for topping; 1 1/2 cups frozen peas, thawed; 2 tablespoons unsalted butter, cut into small pieces

January 26, 2012

Here’s a great way to get all your veggies in, with tons of flavor. I used to make this often when I was a caterer as an alternative entrée for non-meat eaters because it’s an elegant dish with lots of colors and textures. It’s also quite convenient, because it can be prepared ahead of time, so if you have vegetarian guests at your next gathering, you can assemble this early and then just pop it in the oven while you’re making the rest of the dinner. But don’t think this is strictly for vegetarians; it’s a real crowd-pleaser all around.

Recipe notes

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