Baked Barilla® Whole Grain Penne with Ricotta and Oven Roasted Vegetables

Penne Integrali al Forno con Ricotta e Verdure al Forno

About This Recipe

Easy-to-eat Barilla® Whole Grain Penne enlivens your taste buds complimented by zucchini, mushrooms, fresh plum tomatoes and ricotta - an irresistible flavor.

PREP TIME: 20 minutes

COOK TIME: 1 minutes

SERVES: 4-6

BARILLA PASTA:
Whole Grain Penne Whole Grain Penne

Ingredients

1 BOX Barilla Whole Grain Penne
1 Zucchini, Diced
1 POUND Domestic Mushroom, Quartered
2 POUNDS Fresh Plum Tomatoes, Halved
TO TASTE Salt
TO TASTE Black Pepper, Freshly Ground
4 TABLESPOONS Extra Virgin Olive Oil
1 POUND Ricotta Cheese
1 Egg
1 CUP Parmigiano Reggiano Cheese, Grated

Cooking Instructions

    BRING a large pot of water to a boil.
    PREHEAT     oven to 375°F. Spread the quartered mushrooms, halved tomatoes and diced zucchini on a sheet pan, season with the salt, pepper, and oil.
    ROAST the vegetables in the oven until soft and wilted, about 30 minutes.
    Meanwhile, COOK Whole Grain Penne half of the recommended package cooking time.
    MIX the ricotta and egg in a large bowl, season with salt and pepper.
    DRAIN     the pasta, toss with the roasted vegetables and then add to the ricotta and egg mixture. Place in a greased 9x13-inch baking pan, and top with the Parmigiano.
    BAKE     in the oven for 45 minutes. Remove from oven and allow to stand 10 minutes before serving.

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