Baked Penne + Roasted Vegetables
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eattothrive.org.
Cooking tools:
- Oven
- Pot
- Baking sheet
- Parchment paper
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Wooden spoon
- Spatula
- Baker
- Tongs
- Grater
- Spoon
Ingredients
- 1 medium head of cauliflower, cut into bite-sized florets
- 1 red bell pepper, diced into 1/2″ pieces
- 1 medium yellow onion, diced into ½″ pieces
- 2 tbs extra-virgin olive oil, divided
- 1/2 tsp sea salt, divided
- 10-12 oz whole wheat penne or rigatoni pasta (1 lb is too much pasta)
- ¼ cup chopped fresh basil, plus extra for garnish
- 2 cups grated mozzarella cheese, divided
- 2 cups (16 ounces) cottage cheese or ricotta cheese, divided
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