Baked Penne with Roasted Vegetables Recipe
Recipe, grocery list, and nutrition info for Baked Penne with Roasted Vegetables. This Baked Penne with Roasted Vegetables recipe contains penne pasta, extra-vi
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Stove
- Pot
- Colander
- Baking dish
- Grater
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Saucepan
- Spatula
- Oven mitt
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
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces
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