Meatless Monday: Baked Penne with Roasted Vegetables

July 9, 2012 · 7 comments

in italian,pasta,vegetables,vegetarian

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. :)

 

 

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