Baked Penne with Roasted Vegetables

  • Preparation Time25 mins
  • Cooking Time40 mins
  • Serves6
  • DifficultyMedium
2 red peppers, cored and cut into 2cm wide strips
2 courgettes, quartered lengthwise and cut into 2cm cubes
2 summer squash, quartered lengthwise and cut into 2cm cubes
4 button mushrooms, halved
1 yellow onion, peeled and sliced into 2cm strips
4 tbsp extra-virgin olive oil
1 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 tbsp. dried Italian herb mix or herbs de Provence
500g penne pasta
120g grated fontina cheese
750ml marinara sauce (store bought or homemade)
60g grated smoked mozzarella
220g frozen peas, thawed
30g grated Parmesan, plus 30g for topping
30g butter, cut into small pieces
1) Preheat the oven to 220°C/gas mark8.

2) On a baking sheet, toss the peppers, courgettes, squash, mushrooms, and onions 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, 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.

5) Pour the pasta into a greased 23-cm by 33-cm pan. Top with the remaining 30g Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Baked Penne With Vegetables

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