Food Network, Giada de Laurentiis
Makes 6 servings
2 red bell peppers cut 1-in strips
2 zucchini 1/4 LW, cut 1-in cubes
2 summer squash 1/4 LW, cut 1-in cube
4 cremini halved
1 yellow onion 1-in slices
1/4 cup evoo
1 teaspoon salt div.
1 teaspoon pepper div.
1 tablespoon dried italian seasoning
1 pound penna rigate
3 cups marinara sauce
1 cup grate fontina cheese
1/2 cup grate smoked mozzarella cheese
1/4 cup grate parmesan cheese + 1/3 c for topping
2 tablespoons butter pieced
Prep Time: 25 minutes/Cook Time: 40 minutes
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.
MY NOTE: There was no fontina or smoked mozzarella, so I used plain mozzarella. I think the original cheese would have added another layer of flavor. Also, may want to roast some garlic cloves with the veggies as well. Otherwise, tasty and healthy!
MXF
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