Baked Penne with Roasted Vegetables

Carl found this recipe, by Giada De Laurentis on the Food Network’s website and it looked so good, we decided to give it a try.  It turned out as delicious as it sounds.

Ingredients

• 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
• ¼ cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 1 tablespoon dried Italian herbs or herbs de Provence
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
• ½ cup grated mozzarella cheese
• 1 ½ cup frozen peas, thawed
• ¼ cup grated Parmesan cheese, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450° F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, ½ teaspoon salt, ½ teaspoon pepper and dried herbs.  Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to 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, ½ teaspoon salt, and ½ 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 cheese and butter pieces.  Bake until top is golden and cheese melts, about 25 minutes.