Cheesy Penne With Roasted Peppers Food

BAKED PENNE WITH ROASTED VEGETABLES

Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
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 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

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.

CHEESY BAKED PENNE WITH ROASTED VEGGIES

Cheesy Baked Penne with Roasted Veggies image

Penne baked with cheese, sauce and loaded with healthy vegetables in every bite. Roasted zucchini, red bell peppers, asparagus, red onion and fennel are tossed with balsamic and herbs then roasted for the best tasting meatless baked pasta dish EVER!

Provided by Gina

Categories Dinner

Time 55m

Number Of Ingredients 19

Ingredients

olive oil spray
1 red bell pepper (cored and cut into 1-inch pieces)
1 medium (8-ounce zucchini, quartered lengthwise and cut into 1-inch cubes)
1 medium (8 oz fennel bulb, ends removed and cut into 1-inch pieces)
1 cup asparagus (cut into 1-inch pieces)
1/2 medium red onion (peeled and sliced into 1-inch pieces)
6 cloves garlic (peeled and slightly smashed)
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
12 oz Delallo Gluten-Free Penne
8 oz part-skim ricotta
1/4 cup chopped fresh parsley
1/2 cup grated Pecorino Romano
8 oz part-skim mozzarella (shredded)
1 25.25 oz jar marinara sauce (we love Delallo Pomodoro)

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.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 359 kcal, Carbohydrate 47 g, Protein 19 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 559 mg, Fiber 8 g, Sugar 4 g

ROASTED PEPPER PENNE

Roasted Pepper Penne image

Vitamin-packed sweet peppers give this easy pasta bright colours and flavours.Click here to watch how to make this recipe.

Provided by Food Network Canada

Categories cheese,lunch,pasta,pepper,vegetables

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

500 g penne
4 peppers (an assortment of red, yellow and orange)
¼ cup olive oil, plus 1 Tbsp
salt
pat butter
1 clove garlic, grated
½ cup shredded Asiago cheese (or you can use Parmigiano, too!)
fresh basil leaves, chopped

Steps:

Preheat your oven to 400ºF and prepare a baking sheet with non-stick spray.
Dice your peppers into bite-size pieces. Toss with 1 Tbsp of olive oil and salt. Place on the baking sheet and roast in the oven until tender and browned, about 15 to 20 minutes.
In a big pot of salted water (it should taste like the ocean), prepare your pasta according to package directions. Before draining, reserve 1/4 cup of pasta water.
Place the drained pasta immediately back into the pot over no heat. Stir in the reserved water, about 1/4 cup oil and pat of butter. Using a micro plane, grate the clove of garlic into the pasta. You'll want to do this right away while the pasta is hot so it cooks the garlic a bit. Stir in the roasted peppers and cheese.
Stir in basil and then sprinkle the top with a bit more cheese, serve and enjoy.

CHEESY PENNE

Cheesy Penne image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 medium to large white onion, diced
1 (29 to 32-ounce) can crushed tomatoes
1/4 cup finely chopped parsley leaves, plus about 12 small sprigs to garnish
1/2 teaspoon dried marjoram, or 1 teaspoon finely chopped fresh marjoram
1/2 teaspoon dried thyme, or 1 teaspoon finely chopped fresh thyme leaves
1/4 cup cornstarch
Salt and freshly ground black pepper
1 (16-ounce) package penne pasta
1/2 stick (2 ounces, or 1/4 cup) butter, cut into chunks
4 ounces cream cheese, cut into chunks
1 large ripe tomato, diced

Steps:

Bring a pot of salted water to a boil for the pasta.
Heat olive oil over medium-high heat in a medium saucepot, and saute garlic and onion until the onions become translucent, being careful not to burn them. Add crushed tomatoes, fresh parsley, marjoram and thyme. Create a slurry by gradually whisking cornstarch into 1/2 cup water. Add the slurry to the sauce to thicken and season, to taste, with salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer about 20 minutes, checking periodically to make sure the sauce doesn't burn.
While the sauce is cooking, boil the penne until al dente, about 10 minutes. Drain through a colander and set aside.
Remove the sauce from the heat, and whisk in butter and cream cheese. Add the boiled pasta to the sauce and gently fold in along with the diced tomatoes. Transfer to serving dish and garnish with fresh parsley.

CHEESY PENNE

Cheesy Penne image

Provided by Claire Robinson

Categories main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 cups fresh penne pasta
1/2 cup milk
2 teaspoons Dijon mustard
3/4 cup heavy cream
4 ounces aged English white Cheddar, grated
Kosher salt
Fresh finely ground black peppercorns

Steps:

Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return pasta to the saucepan.
Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. Happy indulging!