Two-Cheese Baked Penne with Roasted Vegetables
- Peanut free
- Vegetarian
- Nut free
- Easy recipes
Ingredients
- 2 sweet red peppers or yellow peppers, sliced
- 1/2 lb (250 g) mushrooms, halved or quartered
- 2 small zucchini, sliced
- 2 small red onions, cut into chunks
- 4 cloves garlic, minced
- 1/4 cup (50 mL) olive oil
- salt and pepper
- 2 tbsp (30 mL) chopped fresh basil or 2 tsp (10 mL) dried
- 1/2 tsp (2 mL) dried rosemary
- 1/2 cup (125 mL) chopped fresh parsley
- 1 lb (500 g) penne pasta with ridges, cooked
- 3-1/2 cups (875 mL) meatless spaghetti sauce (or one large can or jar plus tomato sauce to make 3-1/2 cups/875 mL)
- 1 lb (500 g) provolone cheese or mozzarella cheese, shredded
- 1 cup (250 mL) freshly grated Asiago cheese or Parmesan cheese
Preparation
Preheat oven to 450F (230C). Toss peppers, mushrooms, zucchini, onions and garlic with oil. Roast in a large shallow pan for about 25 minutes or until softened, stirring once or twice. Season to taste with salt and pepper and stir in basil, rosemary and 1/3 cup (75 mL) of the parsley. Reduce oven temperature to 375F (190C).
Combine pasta, sauce, vegetables, provolone and half the Asiago. Transfer to a greased 13- x 9-inch (3 L) baking dish. Sprinkle with remaining Asiago and parsley. (Make-Ahead: Can be covered and refrigerated for up to 1 day or frozen for up to 2 months; thaw frozen casserole in refrigerator. Bring to room temperature before heating.)
Bake, covered, in preheated oven for 30 minutes. Uncover and bake for about 10 minutes longer or until hot throughout.
Makes 8 servings.
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