Baked Penne With Roasted Vegetables Food

BAKED ZITI WITH ROASTED VEGETABLES

Steps:

• To roast the veggies: Preheat the oven to 425 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
• Place the cauliflower florets on one pan. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Sprinkle the salt over the two pans. Gently toss until the vegetables on each pan are lightly coated in oil.
• Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping their rack positions halfway (lower rack to upper rack, and vice versa). Leave the oven on at 425, because we're going to bake the dish at the same temperature. If you end up with any stray burnt onion pieces, discard them, and set the vegetables aside.
• Meanwhile, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions (it will continue to cook while it bakes in the oven, so you want the pasta to still have a little bite to it). Drain and return the pasta to the pot.
• Add 2 cups of the marinara, the chopped basil, and 1/2 cup of the mozzarella to the pasta. Gently stir to combine.
• It's assembly time! Spread 1 cup of additional marinara sauce inside a 9×13″ baker. Top with half of the pasta mixture, and gently spread it into an even layer. Evenly sprinkle the roasted cauliflower on top, then dollop 1 cup of the cottage cheese over the cauliflower (it doesn't need to be spread into an even layer), followed by 1/2 cup of the mozzarella.
• Top the mozzarella with the remaining pasta. Then sprinkle the roasted peppers and onion on top, dollop the remaining cup of ricotta on top, then dollop the remaining cup of marinara on that, then sprinkle the remaining cheese all over.
• Place a clean, rimmed baking sheet on the lower oven rack to catch any drippings. Place the ziti, uncovered, on top of the baking sheet. Bake for 30 minutes, then transfer to the upper rack for 2 to 5 more minutes until the cheese is deeply golden, if desired.
• Remove the baker from the oven and let it cool for 10 minutes before serving (trust me). Sprinkle freshly torn basil on top, slice with a sharp knife, and serve.

THREE-CHEESE BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• In a large shallow pan, toss together the red and yellow peppers, mushrooms, zucchini, eggplant, garlic and oil; spread out and roast in 450°F (230°C) oven for about 25 minutes or until softened, stirring once or twice. Season with salt and pepper to taste. Sir in 1/3 cup (75 mL) of the parsley, basil and rosemary.
• Meanwhile, in a large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Pour in 2 cups (500 mL) cold water; then drain well and let cool. Gently combine with spaghetti sauce, vegetables, mozzarella cheese, Fontina cheese and half of the Parmesan. Transfer to a greased shallow 12-cup (3 L) baking dish.
• Sprinkle with remaining Parmesan and parsley. (Pasta can be prepared to this point, covered and refrigerated for up to 1 day, or frozen for up to 2 months. Thaw in refrigerator. Bring to room temperature before heating.)
• Bake, covered with greased foil, in 375°F (190°C) oven for 30 minutes. Uncover and bake for 10 to 15 minutes longer or until bubbly.

PENNE PASTA WITH VEGETABLES

Steps:

• Cook pasta according to package instructions.
• Add broccoli for the last 2 minutes of cooking pasta.
• Drain well and transfer to a large bowl.
• Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.
• Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.
• Add chicken broth, oregano and red pepper flakes and cook for 1 minute.
• Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.
• Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.
• When done, add cooked mixture to pasta/broccoli and toss to coat well.
• Season to taste with salt and pepper.
• Sprinkle with parmesan cheese.
• Serve immediately.

BAKED PENNE

Steps:

• Heat oven to 350°F.
• Combine first 4 ingredients in medium bowl; set aside. Brown meat with vegetables in large nonstick skillet. Stir in pasta sauce, cream cheese mixture and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

BAKED PENNE

Steps:

• Heat oven to 350 degrees F.
• Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
• Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
• Bake 20 min. or until heated through, uncovering after 15 min.

ROASTED VEGETABLE BAKED PENNE

Steps:

• Preheat the oven to 400ºF. Dice the red onion, zucchini, yellow squash, and bell pepper into 1-inch pieces. Spread the diced vegetables out over a large baking sheet. Drizzle with oil and a pinch of salt and pepper. Toss until all the vegetables are coated in oil.
• Roast the vegetables in the preheated oven, stirring once half way through, for about 45 minutes or until the vegetables are soft and the edges are brown and caramelized.
• While the vegetables are roasting, begin the red sauce. Finely dice the yellow onion and add it to a sauce pot with the butter. Sauté for a few minutes, or until the onion is soft. Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and water.
• Stir the sauce to combine. Allow the sauce to come up to a simmer, then turn the heat down to low and let the sauce simmer, stirring occasionally, until the vegetables are finished roasting (about 30 minutes).
• In a medium bowl, stir together the ricotta cheese, 1 cup of the shredded Italian cheese blend, and ¼ tsp each of salt and pepper.
• Bring a large pot of water to a boil for the penne. Once boiling, add the penne and continue to boil until the pasta is tender. Drain the penne in a colander, then return it to the pot with the heat turned off.
• Stir one cup of the red sauce into the drained pasta to coat the pasta in flavor. Add the roasted vegetables to the remaining red sauce and stir to combine.
• To layer the casserole, place half of the sauce coated penne in the bottom of a 9x13" or 3 quart casserole dish. Add half of the cheese mixture on top in dollops, followed by half of the roasted vegetable and red sauce mixture. The ingredients do not need to create a solid layer or completely cover the previous layer. Repeat with a second layer of pasta, cheese, and vegetable red sauce. Finally, top the casserole with the second cup of shredded Italian cheese blend.
• Cover the casserole with foil, making sure it doesn't touch the cheese on top. Place the casserole in the oven (still turned on to 400ºF) and bake for 35 minutes. After 35 minutes, remove the foil and switch the oven from bake to broil. Broil the top of the casserole to brown the cheese for 3-5 minutes (watch closely as broilers can vary quite a bit from oven to oven). Top with chopped parsley if desired and serve!

BAKED PENNE WITH ROASTED VEGETABLES,COURTESY GIADA DE LA

Steps:

• 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 a boil over high heat. Add the pasta and cook for about 6 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 in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 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 25 minutes.

PENNE WITH ROASTED SUMMER VEGETABLES AND RICOTTA SALATA

Steps:

• Preheat oven to 425°.
• Arrange eggplant on one half of baking sheet and zucchini on other half. On another baking sheet, arrange tomatoes. Drizzle vegetables with olive oil and season with salt and pepper. Toss to combine, then roast vegetables until golden, about 20 minutes, stirring halfway through.
• Meanwhile, in a large pot of salted boiling water, cook penne according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
• Remove vegetables from oven and scrape into pasta using spatula. Add ricotta salata and ½ cup pasta water, stirring to combine. (Add an additional ¼ cup liquid to create a creamier pasta, if desired.) Stir in chopped basil and season with salt and pepper.
• Serve pasta in bowls, garnished with more ricotta salata and basil.

BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F.
• Toss the peppers, zucchini and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and the Herbes De Provence. Pour out onto a large baking sheet and roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. (The pasta won't be completely cooked through. Since you will be baking it in the oven, you want to make sure the inside is still a little hard).
• Drain in a colander.
• Using a large bowl, toss the drained pasta with the roasted vegetables, the marinara sauce, the foniina and mozzarella cheeses, 1/2 cup of the grated parmesan cheese, peas, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Mix well until the pasta is coated with the sauce and all the ingredients are combined.
• Butter a 9 by 13-inch baking dish. Pour the pasta into the dish, top with the remaining 1/3 cup parmesan cheese and the butter pieces.
• Bake until top is golden and cheese melts, about 25 minutes.

BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450°F.
• On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms, and onion with the olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the 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 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure it is not completely cooked. Drain in a colander.
• In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, fontina, mozzarella, 1/4 cup of the Parmesan, the peas, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently mix using a wooden spoon until all the pasta is coated with the sauce and the ingredients are -combined.
• Pour the pasta into a greased 9 x 13 x 2-inch baking dish. Top with the remaining 1/3 cup of Parmesan cheese and the butter pieces. Bake until the top is golden and the cheese melts, about 25 -minutes.

CHEESY BAKED PENNE WITH ROASTED VEGGIES

Steps:

• Preheat the oven to 450 degrees F.
• Spray a large baking sheet with oil, toss the peppers, zucchini, fennel, asparagus, red onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper, and dried herbs. Roast until tender on the lower rack of the oven, about 15 to 20 minutes stirring halfway, until slightly browned tender.
• Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente, (undercooking slightly as it will continue cooking in the oven), drain.
• In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
• Spray a deep 13x9-inch baking dish with olive oil spray.
• Put half of the cooked roasted vegetables into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta, then vegetables, then the remaining sauce. Finish with the remaining mozzarella and 2 tbsp Pecorino Romano cheese.
• Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.

ROASTED VEGETABLE PENNE BAKE

Steps:

• In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender., Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

BAKED VEGAN PASTA

Steps:

• Chop all the veggies and preheat your oven to 450 degrees
• On a baking sheet (or in a casserole dish/large pan), 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.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Don't overcook your pasta! It will cook a second time in the oven, so you want to make sure the inside is still hard. Drain and set aside.
• Once the veggies are done, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. If you used a large casserole dish/pan to roast the veggies in, you can just dump all of the additional ingredients (pasta etc.) into that pan to mix everything together (that's what I'd recommend!). Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Top the pasta with the remaining cheese (about 1/3 cup).
• Bake until top is golden and cheese melts, about 25 minutes. Let sit 5-10 minutes before serving.

BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• 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 a boil over high heat. Add the pasta and cook for about 6 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 in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 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 25 minutes.

PENNE WITH ROASTED VEGETABLES

Steps:

• 1 Preheat the oven to 400 degrees
• 2 Bring a large pot of salted water to a boil over high heat
• 3 Meanwhile, prep the following vegetables, placing them on a large rimmed baking sheet as you work: Trim away the eggplant peel, then cut the flesh into bite-size batons
• 4 Stem and seed the bell pepper, then cut into bite-size pieces or batons
• 5 Trim off the ends of the zucchini, then cut the vegetable in half lengthwise; cut the halves into bite-size pieces
• 6 Cut the onion in half, then cut each half into 6 pieces
• 7 Trim the green beans, then cut into 2-inch lengths
• 8 Crush the garlic, giving it a good whack with the flat side of a knife
• 9 Stem and seed the red chili pepper, if using, then cut crosswise into thin slices
• 10 Break the broccoli into bite-size florets and place them in a quart-size resealable plastic food storage bag
• 11 Sprinkle the thyme leaves over the vegetables on the baking sheet
• 12 Drizzle with 5 tablespoons of the oil, then season with salt and pepper to taste
• 13 Toss to coat evenly, then roast for 10 minutes
• 14 While the vegetables are in the oven, add the pasta to the boiling water and cook according to the package directions
• 15 Drain in a colander, then place in a wide, shallow serving bowl
• 16 Drizzle the remaining tablespoon of oil over the broccoli in the plastic bag; season with salt and pepper to taste, then seal and shake to coat evenly
• 17 Add the broccoli to the other vegetables and roast for 10 minutes, until lightly browned
• 18 While the broccoli is in the oven, toast the pine nuts in a small, dry skillet over medium heat for a few minutes, until they are fragrant and lightly browned
• 19 Do not turn away, as the pine nuts can burn easily
• 20 Transfer the roasted vegetables to the bowl of pasta and toss to incorporate, breaking up the garlic (or removing it, if desired)
• 21 Scatter the toasted pine nuts on top, along with the cheese
• 22 Serve family-style at the table

PENNE WITH ROASTED VEGETABLE AND TOMATO SAUCE

Steps:

• Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions, normally 10-12 minutes.
• Meanwhile, tip the tomatoes into a large saucepan. Add the oil, onion powder, garlic granules and chipotle sauce, stir well, then bring to the boil over a medium heat. Simmer for 2 minutes.
• Remove from the heat and blend until smooth using a stick blender. Return to the heat, stir in the roasted vegetables and cook for 2-3 minutes, or until bubbling.
• Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir. Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper.
• Serve sprinkled with grated Parmesan or vegetarian alternative to serve.

BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450°F.
• On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms, and onion with the olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the 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 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure it is not completely cooked. Drain in a colander.
• In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, fontina, mozzarella, 1/4 cup of the Parmesan, the peas, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently mix using a wooden spoon until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 x 13 x 2-inch baking dish. Top with the remaining 1/3 cup of Parmesan cheese and the butter pieces. Bake until the top is golden and the cheese melts, about 25 minutes.