Italian

Baked Penne with Roasted Vegetables is for Dinner.

Baked Penne with Roasted Vegetables takes several minutes to prepare.

Baked Penne with Roasted Vegetables takes several minutes to cook.

Baked Penne with Roasted Vegetables makes 6 servings.

The ingredients for Baked Penne with Roasted Vegetables are:

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
1 (9-ounce) bag frozen artichoke hearts, thawed
4 cremini mushrooms, halved
2 tablespoons extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
1 large can crushed tomatoes
4 cloves garlic
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1/4 cup grated Parmesan, plus 1/4 cup for topping

Here is how you make Baked Penne with Roasted Vegetables:

Preheat the oven to 450 degrees F.On a baking sheet, toss the peppers, zucchini, squash, artichokes, and mushrooms 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, tomatoes, garlic, 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 1/4 cup Parmesan. Bake until top is golden and cheese melts, about 25 minutes.Number of Servings: 6Recipe submitted by SparkPeople user PERIWINKLEJENN.

The nutritional information for Baked Penne with Roasted Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 532.1

• Total Fat: 16.4 g
• Cholesterol: 32.5 mg
• Sodium: 620.7 mg
• Total Carbs: 72.9 g
• Dietary Fiber: 12.5 g
• Protein: 28.7 g

Baked Penne with Roasted Vegetables is Italian cuisine.

The dietary needs meet for Baked Penne with Roasted Vegetables is Vegetarian