Description
A vibrant and comforting baked pasta dish packed with roasted seasonal vegetables, savory marinara, and a blend of melted cheeses.
Ingredients
Scale
- 2 red bell peppers (cored, seeded, and cut into 1-inch strips)
- 2 zucchini (quartered lengthwise and cut into 1-inch pieces)
- 2 summer squash (quartered lengthwise and cut into 1-inch pieces)
- 4 cremini mushrooms (quartered)
- 1 yellow onion (peeled and sliced into 1-inch strips)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon dried Italian herb blend or herbes de Provence
- 1 pound penne or elicoidali pasta
- 3 cups marinara sauce
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1/4 cup grated Parmesan (plus 1/3 cup for topping)
- 1 1/2 cups frozen peas (thawed)
- 2 tablespoons unsalted butter (cut into small pieces)
Instructions
- Step: Preheat the oven to 450°F.
- Step: On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms, and onion with the olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the herbs. Bake until tender, about 15 minutes.
- Step: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes, ensuring it is slightly undercooked. Drain in a colander.
- Step: In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, fontina, mozzarella, 1/4 cup of the Parmesan, the peas, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently mix until combined.
- Step: Pour the pasta into a greased 9 x 13 x 2-inch baking dish. Top with the remaining 1/3 cup of Parmesan cheese and the butter pieces. Bake until the top is golden and the cheese melts, about 25 minutes.
Notes
This dish can be prepared ahead of time and refrigerated before baking, making it an excellent option for entertaining.
- Prep Time: 10 minutes
- Cook Time: 56 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-style
Nutrition
- Serving Size: 1 serving
- Calories: 485 kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 19 g
- Cholesterol: 40 mg
Keywords: pasta, vegetarian, baked pasta, roasted vegetables, dinner, italian-style