Baked Penne with Roasted Vegetables

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Baked Penne with Roasted Vegetables

Ingredients

  • 2 red peppers, cored and cut into 1-inch wide strips
  • 2 zucchini, quartered lengthwise and cut into 1-inch cubes
  • 1 butternut squash, peeled and cubed
  • 2 large portabello mushrooms, thick slices
  • 1 large yellow sweet onion, peeled and sliced into 1-inch strips
  • 1/4 cup olive oil
  • 1 teaspoon sea salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 teaspoon Simply Organic® basil
  • 1 teaspoon Simply Organic® parsley
  • 1 teaspoon Simply Organic® oregano
  • 1 teaspoon Simply Organic® thyme
  • 1/2 teaspoon Simply Organic® red pepper flakes, optional
  • 1 pound De Cecco® penne pasta
  • 3 cups marinara sauce
  • 1 cup grated fontina cheese
  • 1/2 cup grated mozzarella
  • 1 cup frozen peas, thawed
  • 1/4 cup grated Parmesan, plus more for topping
  • 2 tablespoons butter, cut into pieces

Directions

  1. Preheat the oven to 425 degrees F.

  2. On a baking sheet lined with parchment paper, toss the peppers, zucchini, butternut squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast for 15 minutes.

  3. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 3 minutes less than box directions. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is undercooked. Drain in a colander.

  4. In a large bowl, toss in drained pasta and the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently combine, until all the pasta and vegetables are coated with the sauce.

  5. Pour the pasta into a greased 9 by 13-inch pan. Top with more parmesan and butter pieces. Bake until top is golden and cheese melts, 20-25 minutes.

     

    Note: You can also make this dish Paleo by preparing with Spaghetti Squash.  Just bake the spaghetti squash along with the vegetables except for 45-50 minutes.

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