Today's Recipe: Baked Penne with Roasted Vegetables

We like to try and eat a meatless dish each week and who can resist pasta and veggies??!!!  ENJOY!

Baked Penne with Roasted Vegetables

6 Servings

Ingredients
Source: Everyday Italian
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


Instructions
Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a 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, 1/2 teaspoon salt, and 1/2 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 and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Per Serving (excluding unknown items): 463 Calories; 14g Fat (27.9% calories from fat); 14g Protein; 71g Carbohydrate; 7g Dietary Fiber; 10mg Cholesterol; 445mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat.