BAKED PENNE WITH ROASTED VEGGIES

[Guest guest]

I saw Giada De Larentis prepare this yesterday on the foodnetwork. It

became our dinner. I added 2 very ripe tomatoes that needed used to the

roasting

veggies and just as I was tossing it, I added about 2 tablespoons of ground

flax meal and a 3 handfuls of fresh baby spinach. This was delicious! I did

use the herbs de Provence on the veggies. I made this for my sisters who

have no idea what being vegetarian is. They couldn't get enough of it! Its a

keeper and easy to make.

 

I would prepare the veggies the day before and toss with oil just before

roasting to make it even simpler. I usually have some type of pasta prepared

in

water to use for a pasta salad etc so this can be a very quick and easy

meal. I had this for lunch today and VIOLA it was even tastier! )

Roxy, Philly, PA

 

Baked Penne with Roasted Vegetables Recipe courtesy Giada De

Laurentiis See this recipe on air Friday Oct. 05 at 4:30 PM ET/PT.

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 (I used button as that's what I had on hand)

1 yellow onion, peeled and sliced into 1-inch strips

1/4 cup extra-virgin olive oil (used 2 TB)

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 (I used whole wheat small bowties)

3 cups marinara sauce (store bought or homemade)

1 cup grated fontina cheese (Used Swiss)

1/2 cup grated smoked mozzarella (Used regular mozz)

1 1/2 cups frozen peas, thawed (didn't use, none on hand)

1/4 cup grated Parmesan, plus 1/3 cup for topping

2 tablespoons butter, cut into small pieces (didn't use)

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. (Here is where I added in the flax meal as well as

the spinach)

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:

Episode#: EI0811

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[Guest guest]

Roxy this does sound terrific!

 

Kara