- 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 VegetablesSubmitted by: PERIWINKLEJENN
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
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: 6
Recipe submitted by SparkPeople user PERIWINKLEJENN.