Roasted Vegetable Penne Bake |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
For a twist, toss veggies with seasoning and oil. Poke holes in a disposable foil-lined pan, grill covered over medium heat, 4-5 minutes per side or until crisp-tender. âRobyn Cavallaro, Easton, Pennsylvania Ingredients:
2 large zucchini, cut into 1-inch pieces |
1 medium sweet red pepper, cut into 1-inch pieces |
1/2 pound medium fresh mushrooms, halved |
1 small onion, cut into 1-inch pieces |
2 tablespoons olive oil |
1-1/2 teaspoons italian seasoning |
2 cups uncooked penne pasta |
1 can (15 ounces) crushed tomatoes, undrained |
2 ounces provolone cheese, shredded |
3/4 cup frozen peas, thawed |
1/4 cup shredded part-skim mozzarella cheese |
1/4 cup plus 2 tablespoons grated parmesan cheese, divided |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon butter, cubed |
Directions:
1. In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender.
2. Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper.
3. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 6 servings.
|
|