Baked Penne with Roasted Vegetables
This recipe creates a hearty baked penne dish featuring tender roasted red peppers, zucchini, summer squash, mushrooms, and onions. Par-cooked pasta is tossed with these flavorful vegetables, marinara sauce, Fontina, and smoked mozzarella cheeses, then baked until golden and bubbling, resulting in a comforting and robust meal.
Equipment
- 1 Baking Sheet For roasting vegetables
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Large Mixing Bowl For combining ingredients
- 1 9x13 inch Baking Pan For baking the penne
Ingredients
Main
- 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.
Notes
1. Achieving perfect al dente pasta before baking is crucial; it prevents mushiness once baked, ensuring a pleasant bite. The internal firmness is key. 2. Roasting the vegetables before mixing caramelizes their natural sugars, intensifying their flavor and adding depth to the dish. Don't overcrowd the baking sheet. 3. The combination of Fontina for its meltiness and smoked mozzarella for its distinct flavor profile elevates the cheese element. A good quality marinara sauce will make a significant difference. 4. Always season at each stage of cooking, adjusting to taste for a balanced final product.