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Cheesy Baked Whole Wheat Penne with Roasted Fresh Vegetables

 
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Tons of refreshing flavour is all in this delicious dish.

Yield

6

servings

Prep

30

min

Cook

42

min

Ready

80

min

Trans-fat Free, High Fiber
 

Ingredients

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
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

Directions

First get together the vegetables.
Next shred the mozzarella, grate the parmesan, get the frozen peas and tomato or marinara sauce ready.

Preheat the oven to 450℉ (230℃).

Chop them up.
Also finely chop the fresh herbs.

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.
Roast in a 450 degrees F oven until tender, 14 to 16 minutes.

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.

Add the drained pasta into the bowl as well. Stir well.
Then in a large bowl, add the roasted vegetables, cheeses, peas, salt and black pepper to taste.

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.
Using a wooden spoon, gently mix,

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.
Bake until top is golden and cheese melts, 24 to 26 minutes.

Bake until top is golden and cheese melts, 24 to 26 minutes. Cool for a few minutes, serve warm.

Delicious...
Cool for a few minutes, and serve warm. Time to dig in.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 53932% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 930mg 39%
Total Carbohydrate 24g 24%
Dietary Fiber 5g 22%
Sugars g
Protein 40g
Vitamin A 42% Vitamin C 127%
Calcium 21% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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