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Baked Penne with Roasted Vegetables

Course Main Course
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients

  • 2 red bell peppers cut into 1 inch pieces
  • 2 zucchini cut into 1 inch pieces
  • 2 yellow squash cut into 1 inch pieces
  • 4 cremini mushrooms halved
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp dried Italian herb mix
  • 1 yellow onion cut into 1 inch pieces
  • 2 lb ground beef (optional - omit for vegetarian)
  • 1 lb penne pasta
  • 3 cups marinara sauce
  • 1 cup fontina cheese grated
  • 1/2 cup mozzarella cheese grated
  • 1.5 cups frozen peas
  • 1/2 cup Parmesan cheese

Instructions

  1. Preheat the oven to 450 degrees F.

  2. If using ground beef, saute onions and ground beef on the stove. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions (for vegetarian dish) with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

  3. 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.

  4. In a large bowl, toss the drained pasta with the roasted vegetables, beef & onions, marinara sauce, fontina cheese, mozzarella cheese, and peas. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

  5. Pour the mixture into a 9 by 13-inch pan. Top with Parmesan cheese. Bake until top is golden and cheese melts, about 25 minutes.