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Baked Penne with Roasted Vegetables (Penne al Forno con Verdure Arrostite)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 45 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

1 box (16 ounces)BARILLA Penne
1 cupBARILLA Marinara Sauce
2red peppers, cored and cut into 1-inch strips
2 smallzucchini, halved and cut into strips
2 smallsummer squash, cut into strips
4cremini mushrooms, halved
1yellow onion, peeled and sliced
1/4 cupextra-virgin olive oil
1/2 teaspoonsalt
1/2 teaspoonfreshly ground black pepper
1 tablespoondried Italian herb mix
1 cupFontina cheese, grated
1/2 cupsmoked mozzarella cheese, grated
1-1/2 cupsfrozen peas, thawed
1/4 cupParmesan cheese, grated
2 tablespoonsbutter, cut into small pieces


PREHEAT the oven to 450 degrees F.
TOSS, on a baking sheet, peppers, zucchini, squash, mushrooms, onions,
olive oil, salt, pepper, and herbs. Bake until tender, about 15 minutes.
BRING a large pot of salted water to a boil over high heat.
ADD the pasta and cook for about 5 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 pasta in a
colander.
COMBINE the pasta with the vegetables, Marinara Sauce, cheeses,
and peas in a large bowl. Using a wooden spoon, mix well, until all the pasta is coated with
the sauce and all the ingredients are combined.
POUR the pasta into a greased 9-inch by 13-inch pan. Top with butter pieces.
BAKE until top is golden and cheese melts, about 25 minutes



Giada De Laurentiis

May substitute herbs du Provence for dried Italian herbs


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