Re:vegetarian freezer meals with recipe Baked Penne with Roasted Vegetables

[Guest guest]

Congratulations on your new grandchild! Your daughter in law is lucky to

have such thoughtful inlaws! Here's a really good one that is a little less

common than regular baked ziti. I don't like squash or zucchini so I

substituted tomatoes and cremini mushrooms. It was great.

 

 

Jen

******

**********************************

Baked Penne with Roasted Vegetables

 

Recipe courtesy Giada De Laurentiis

 

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

 

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.

 

 

 

 

 

Recipe Summary

Difficulty: Medium

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 6 servings

 

 

 

 

User Rating:

 

5 Stars

 

 

 

 

 

 

 

 

Episode#: EI0811

Copyright C 2006 Television Food Network, G.P.,

 

 

 

 

 

 

[Guest guest]

Sounds mouthwatering. I will try this. Thanks

Katie

 

JSP <jenniferp wrote:

Congratulations on your new grandchild! Your daughter in law is lucky

to

have such thoughtful inlaws! Here's a really good one that is a little less

common than regular baked ziti. I don't like squash or zucchini so I

substituted tomatoes and cremini mushrooms. It was great.

 

Jen

******

**********************************

Baked Penne with Roasted Vegetables

 

Recipe courtesy Giada De Laurentiis

 

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

 

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.

 

 

 

Recipe Summary

Difficulty: Medium

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 6 servings

 

User Rating:

 

5 Stars

 

 

 

 

 

 

 

 

Episode#: EI0811

Copyright C 2006 Television Food Network, G.P.,