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Baked Barilla® Whole Grain Penne with Ricotta and Oven Roasted Vegetables (Penne Integrali al Forno con Ricotta e Verdure al Forno)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 1 hour 15 minutes

Servings: 4-6

Regions: 

Wine pairing: White



Ingredients

1 boxBARILLA Whole Grain Penne
1 eachzucchini, diced
1 pounddomestic mushrooms, quartered
2 poundsfresh plum tomatoes, halved
1 poundRicotta cheese
to tastesalt
to tastefreshly ground black pepper
4 tablespoonsextra virgin olive oil
1 eachegg
1 cupParmigiano cheese, grated


PREHEAT oven to 375F. 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 pasta half of the recommended 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 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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