I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, August 16, 2011

Baked Penne w/ Roasted Vegetables

1 red pepper
2 zuccini
2 yellow crook-necks quash
mremini mushrooms
1 purple onion
evoo
salt, pepper, herbs de Provence

1 lb penne pasta
3 C tomato sauce
1 C fontina cheese, grated
1/2 C mozzarella, grated
frozen peas
greated parmesean
butter

Oven to 450.

Cut up veggies all to same size so the cook evenly and place on baking sheet

Sprinkle with evoo, salt, pepper, and herbs de Provence.  Toss to coat.  Bake for 15 minutes.

Meanwhile cook pasta for 6 minutes only.

In very large bowl, gently mix everything together.

Pour into greased 9x13 pan and top with grated Parmesan and butter pieces.

Bake for 25 minutes.

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