Tuesday, January 11, 2011

Comfort food at its finest.

  • Baked Penne with Roasted Veggies (with or without Chicken)

  • 2 red peppers, cored and cut into 1-inch wide strips
  • 2 zucchini cut into 1-inch cubes
  • 2 summer (yellow) squash cut into 1-inch cubes
  • 4-6 cremini mushrooms, halved
  • 1 yellow onion, peeled and sliced into 1-inch strips
  • extra-virgin olive oil
  • 1 tablespoon dried Italian herb mix or herbs de Provence
  • 1 pound penne pasta
  • 3 cups marinara sauce (store bought or homemade)
  • 1 cup grated fontina cheese
  • 1/2 cup grated smoked mozzarella
  • 1/4 cup grated parmesan, plus 1/3 cup for topping
  • 2 tablespoons butter, cut into small pieces


Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to boil over high heat. Add the pasta and cook for about 6 minutes. Drain. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 20-25 minutes.

I browned some cut up chicken in EVOO and added it in as well, made it stretch just a little farther.

This recipe is by Giada De Laurentiis, she is fantastic and I highly recommend her!

1 comment:

  1. What, no potatoes in the mix?? Every comfort food needs potatoes... :D