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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | medium (approx 2-3/4 | Red Peppers cut into 1-inch wide strips | 2 | medium | zucchini, chopped into 1-cubs | 4 | cup, pieces or slices | Mushrooms halved | 3 | cups, cubes | Squash - yellow | 1 | medium (2-1/2\" dia) | Yellow onion, sliced | 1/4 | cup | olive oil, extra virgin | 1 | teaspoon | salt | 1 | teaspoon | black pepper, ground | 1 | tablespoon | mixed italian herbs | 16 | ounces | penne pasta | 1 | cup, shredded | fontina cheese | 1/2 | cup, shredded | mozzarella cheese smoked | 1 1/2 | cup | Peas, frozen, thawed | 1/4 | cup | grated parmesan | 1/3 | cup | grated parmesan for topping | 2 | tablespoon | cold butter, cut into small pieces | 3 | cup | Marina sauce |
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Steps
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Sequence
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Step
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| | 1 | On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions 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, marinara sauce, 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 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes |
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