Baked Penne with Roasted Vegetables

14 Jan

Golly, it has been quite a while. The semester has started up, and somehow, it’s even worse than I had imagined. Luckily, I have a three-day weekend for Martin Luther King Jr. Day, but it’s sad how much I need it already!

I’ve been cooking pretty regularly, but haven’t discovered too many fabulous recipes as of late…certainly nothing good enough to share with ya’ll. So a few nights ago, I decided to cook my old stand-by, Baked Penne with Roasted Vegetables. This dish has become something of a classic in my household. If you’ve never tried baked pasta before, you are missing out!

Here is the recipe, adapted from Baked Penne with Roasted Vegetables by one of my Food Network Favorites, Giada De Laurentiis:

Ingredients:

* 1 red bell pepper, diced
* 1 zucchini, quartered lengthwise and cut into 1-inch cubes
* 1 squash, quartered lengthwise and cut into 1-inch cubes
* Package of baby bella or white button mushrooms, sliced
* 1/2 medium onion, diced
* 3/4 cup frozen sweet corn, defrosted
* Extra virgin olive oil, for drizzling
* 1 1/2 tsp dried Italian herb mix or herbs de Provence
* Salt and pepper, to taste
* 6 oz penne pasta
* 2 cups marinara sauce (store bought or homemade)
* 1 cup shredded mozzarella
* 1/2 cup grated fresh Parmesan, plus 1/3 cup for topping
* 1 tbsp butter, cut into small pieces

Preparation:

  • Preheat the oven to 450 degrees F.
  • On a baking sheet, toss the peppers, zucchini, squash, mushrooms, onions, and corn with olive oil, salt, pepper, and dried herbs. Roast until tender, about 15  minutes, tossing once half way through.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook as directed. Drain.
  • In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, salt, and pepper. Gently mix until all the pasta is coated with the sauce and the ingredients are combined.
  • Pour the pasta into a greased 8 x 8 pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until the top is golden and the cheese melts, about 25 minutes.

Makes 3 servings. Cook time: 40 minutes, plus prep

Feel free to add whatever veggies you like to the pasta. You can also experiment with the seasonings. Before I bought Italian seasoning, I used to make this recipe with basil, thyme, and oregano. It was great that way, too.

Hopefully I’ll be back with some great new recipes, soon. I may embark on a pie recipe because I have been craving it, then was supremely disappointed in the frozen, supersweet apple pie I bought from the store. Feel free to share recipes with me! =)

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2 Responses to “Baked Penne with Roasted Vegetables”

  1. saminacooks January 14, 2011 at 10:19 pm #

    This looks so good! I can just imaging eating this with some garlic bread yum! I love how this is a perfectly freezable dish! Thanks for sharing!

    • yumtherapy January 14, 2011 at 10:25 pm #

      Oh yes, garlic bread is a must with this dish!! =)

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