I really wish I’d had the foresight to organize my saved recipes by season. Now that I have approximately 2 million recipes saved, that’s really never going to happen. Sadly, it means that it often takes me forever to make a dish because when I come across it, the timing’s not right.
I seriously cannot tell you how long I’ve had this recipe saved. We’re talking at least 2 years. And I always find it randomly in the fall, when zucchini and summer squash are done for. And then I have to wait practically a whole year. Except, then I forget until I find it again the following October. Lather, rinse, repeat.
Now that I’ve finally made this recipe, I know it will be on my radar every summer. (And, at least 1-2 more times *this* summer) Because it’s flat out delicious. A ton of vegetables are roasted with olive oil and Italian seasoning until they are tender and a little sweet. Then they’re tossed together with pasta, sauce, and plenty of cheese. The whole dish then gets baked until the cheese gets melted and gooey. It’s hard to go wrong, really.
This meal was a winner for all of us, and the leftovers were just as great. I halved the recipe, and that’s what I’m putting below. Below is a picture of that (halved) recipe, so you can imagine that the full recipe makes quite a bit (that’s a 13×9″ pan). I did make some more changes like increasing the amount of summer squash and mushrooms (the latter by a lot) and using the cheeses I had on hand.
You should definitely try this meal. And, please, don’t wait a couple years before you do. 🙂
Baked Penne with Roasted Vegetables
Adapted from Giada DeLaurentiis
1 red pepper, cored and sliced into strips
1 zucchini, quartered lengthwise and cut into 1″ cubes
2 summer squash, quartered lengthwise and cut into 1″ cubes
1/2 lb. cremini mushrooms, halved
1 small yellow onion, peeled and sliced into strips
2 Tbsp. olive oil
2 tsp. Italian seasoning or herbs de Provence
8 oz. penne pasta (I used whole wheat)
1/2 cup frozen peas
1.5 cups marinara, store-bought or homemade
1/2 cup shredded smoked gouda cheese
1/3 cup shredded mozzarella
1/4 cup grated Parmesan cheese, divided
1 Tbsp. butter, cut into small pieces
Preheat the oven to 450.
On a large rimmed baking sheet, toss the peppers, zucchini, squash, mushrooms, onion, olive oil, Italian seasoning, and salt and pepper to taste together. Roast until tender, about 15 minutes. Leave the oven on.
Meanwhile, bring a large pot of water to a boil. Add a large pinch of salt and the penne. Cook for approximately 5 minutes (for white pasta) or 7 (for whole wheat). Stir in the peas and cook 1 more minute; drain. (Pasta should still have a little bite; it will get softer in the oven).
In a large bowl, toss the pasta and peas with the roasted vegetables, marinara sauce, smoked gouda, mozzarella, 2 Tbsp. Parmesan and a little salt and pepper to taste. Gently mix until combined and all pasta is coated in the sauce.
Pour the pasta into a large baking dish. Sprinkle with the butter and remaining 2 Tbsp. Parmesan cheese. Bake until top is golden and cheese melts, about 25 minutes.
Meatless Monday: Baked Penne with Roasted Vegetables