Cheesy Baked Whole Wheat Penne with Roasted Fresh Vegetables
![Cheesy Baked Whole Wheat Penne with Roasted Fresh Vegetables](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6NzMzMSwicHVyIjoiYmxvYl9pZCJ9fQ==--2d94b8f40b5a0571ac6eae3c7993ab38564a5469/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_1fc5ef3535be2051a35e.jpg)
Yield
6 servingsPrep
30 minCook
42 minReady
80 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 |
sweet red bell peppers
cored and cut into 1-inch wide strips |
|
|
2 |
zucchini
quartered lengthwise and cut into 1-inch cubes |
|
|
2 |
yellow summer squash
quartered lengthwise and cut into 1-inch cubes |
|
|
4 |
mushrooms
cremini, halved |
|
|
1 |
yellow onion
peeled and sliced into 1-inch strips |
|
|
3 ½ | tablespoons |
olive oil
or canola oil |
|
1 | teaspoon |
salt
divided |
|
1 | teaspoon |
black pepper
freshly ground, divided |
|
1 | tablespoon |
italian seasoning
or herbs de provence |
*
|
1 | pound |
pasta, penne
whole wheat |
|
3 | cups |
marinara sauce
homemade or store-bought |
|
1 | cup |
fontina cheese
grated |
|
⅓ | cup |
smoked mozzarella cheese
shredded |
*
|
1 ⅓ | cups |
peas, frozen
thawed |
*
|
¼ | cup |
Parmesan cheese
plus 1/3 cup for topping, grated |
|
1 | tablespoon |
butter
cut into small pieces, optional |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
sweet red bell peppers
cored and cut into 1-inch wide strips |
|
2 | each |
zucchini
quartered lengthwise and cut into 1-inch cubes |
|
2 | each |
yellow summer squash
quartered lengthwise and cut into 1-inch cubes |
|
4 | each |
mushrooms
cremini, halved |
|
1 | each |
yellow onion
peeled and sliced into 1-inch strips |
|
53 | ml |
olive oil
or canola oil |
|
5 | ml |
salt
divided |
|
5 | ml |
black pepper
freshly ground, divided |
|
15 | ml |
italian seasoning
or herbs de provence |
*
|
453.6 | g |
pasta, penne
whole wheat |
|
7.1E+2 | ml |
marinara sauce
homemade or store-bought |
|
237 | ml |
fontina cheese
grated |
|
79 | ml |
smoked mozzarella cheese
shredded |
*
|
315 | ml |
peas, frozen
thawed |
*
|
59 | ml |
Parmesan cheese
plus 1/3 cup for topping, grated |
|
15 | ml |
butter
cut into small pieces, optional |
|
Directions
![First get together the vegetables.](https://c.recipeland.com/images/r/8290/e9db4024bbd11d4fa2cd_550.jpg)
![Next shred the mozzarella, grate the parmesan, get the frozen peas and tomato or marinara sauce ready.](https://c.recipeland.com/images/r/8295/30748d0cb3f383058da6_550.jpg)
Preheat the oven to 450℉ (230℃).
![Chop them up.](https://c.recipeland.com/images/r/8291/4a79a9804575e92f07c7_550.jpg)
![Also finely chop the fresh herbs.](https://c.recipeland.com/images/r/8293/b84a6e4b5aea24f14d93_550.jpg)
Toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, ½ teaspoon salt, ½ teaspoon pepper, and dried herbs in a large bowl, and spread evenly in a single layer on a baking sheet. Roast until tender, 14 to 16 minutes.
![Toss the vegetables with olive oil, salt, black pepper and herbs in a large bowl, then spread onto one or two baking sheets.](https://c.recipeland.com/images/r/8292/fe885d1e6ab1841bbc05_550.jpg)
![Roast in a 450 degrees F oven until tender, 14 to 16 minutes.](https://c.recipeland.com/images/r/8296/497200c78c975c0c14fd_550.jpg)
While the vegetales are roasted, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes.
Since you are going to cook 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, combine together the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, ½ teaspoon salt, and ½ teaspoon pepper.
![Ballistic about bowls - Essential kitchen bowls with reviews Add the drained pasta into the <a href=](https://c.recipeland.com/images/r/8298/55c64ce6574b25a16634_550.jpg)
![Then in a large bowl, add the roasted vegetables, cheeses, peas, salt and black pepper to taste.](https://c.recipeland.com/images/r/8297/05decd28a4e41e6a6091_550.jpg)
Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
![Pour the marina or tomato sauce over the mixture.](https://c.recipeland.com/images/r/8299/0fc9de03e0233ecdbb88_550.jpg)
![Using a wooden spoon, gently mix,](https://c.recipeland.com/images/r/8300/e046c6a16df7672f6891_550.jpg)
Spread the pasta into a greased 9 by 13-inch casserole dish. Top with the remaining ⅓ cup Parmesan and butter pieces if needed.
![Top with the remaining 1/3 cup Parmesan and butter pieces if needed.](https://c.recipeland.com/images/r/8302/f82fb422893a141e6e51_550.jpg)
![Bake until top is golden and cheese melts, 24 to 26 minutes.](https://c.recipeland.com/images/r/8303/394d29bf70ff95fc3182_550.jpg)
Bake until top is golden and cheese melts, 24 to 26 minutes. Cool for a few minutes, serve warm.
![Delicious...](https://c.recipeland.com/images/r/8285/a7e9fd64d435ab5e04b7_550.jpg)
![Cool for a few minutes, and serve warm. Time to dig in.](https://c.recipeland.com/images/r/8284/1fc5ef3535be2051a35e_550.jpg)