Cheesy Baked Whole Wheat Penne with Roasted Fresh Vegetables

Name: Cheesy Baked Whole Wheat Penne with Roasted Fresh Vegetables
Total time: P1H20M
Yield: 6
Cuisine: Fusion
Ingredients: sweet red bell peppers; zucchini; yellow summer squash; mushrooms; yellow onion; olive oil; salt; black pepper; italian seasoning; pasta, penne; marinara sauce; fontina cheese; smoked mozzarella cheese; peas, frozen; parmesan, parmigiano-reggiano cheese, grated; butter

Cheesy Baked Whole Wheat Penne with Roasted Fresh Vegetables

Tons of refreshing flavour is all in this delicious dish.

Yield

6 servings

Prep

30 min

Cook

42 min

Ready

80 min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
2		sweet red bell peppers cored and cut into 1-inch wide strips
2		zucchini quartered lengthwise and cut into 1-inch cubes
2		yellow summer squash quartered lengthwise and cut into 1-inch cubes
4		mushrooms cremini, halved
1		yellow onion peeled and sliced into 1-inch strips
3 ½	tablespoons	olive oil or canola oil
1	teaspoon	salt divided
1	teaspoon	black pepper freshly ground, divided
1	tablespoon	italian seasoning or herbs de provence	*
1	pound	pasta, penne whole wheat
3	cups	marinara sauce homemade or store-bought
1	cup	fontina cheese grated
⅓	cup	smoked mozzarella cheese shredded	*
1 ⅓	cups	peas, frozen thawed	*
¼	cup	Parmesan cheese plus 1/3 cup for topping, grated
1	tablespoon	butter cut into small pieces, optional

Ingredients

Amount	Measure	Ingredient	Features
2	each	sweet red bell peppers cored and cut into 1-inch wide strips
2	each	zucchini quartered lengthwise and cut into 1-inch cubes
2	each	yellow summer squash quartered lengthwise and cut into 1-inch cubes
4	each	mushrooms cremini, halved
1	each	yellow onion peeled and sliced into 1-inch strips
53	ml	olive oil or canola oil
5	ml	salt divided
5	ml	black pepper freshly ground, divided
15	ml	italian seasoning or herbs de provence	*
453.6	g	pasta, penne whole wheat
7.1E+2	ml	marinara sauce homemade or store-bought
237	ml	fontina cheese grated
79	ml	smoked mozzarella cheese shredded	*
315	ml	peas, frozen thawed	*
59	ml	Parmesan cheese plus 1/3 cup for topping, grated
15	ml	butter cut into small pieces, optional

Directions

Next shred the mozzarella, grate the parmesan, get the frozen peas and tomato or marinara sauce ready.

Preheat the oven to 450℉ (230℃).

Toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, ½ teaspoon salt, ½ teaspoon pepper, and dried herbs in a large bowl, and spread evenly in a single layer on a baking sheet. Roast until tender, 14 to 16 minutes.

Toss the vegetables with olive oil, salt, black pepper and herbs in a large bowl, then spread onto one or two baking sheets.

Roast in a 450 degrees F oven until tender, 14 to 16 minutes.

While the vegetales are roasted, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes.

Since you are going to cook 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, combine together the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, ½ teaspoon salt, and ½ teaspoon pepper.