BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
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 CREAMY GARLIC SAUCE
This delicious pasta dish came off the back of San Giorgio's Penne Rigate pasta box. We love it. Sometimes I add sauteed chicken breast to it for a complete meal.
Provided by Realtor by day
Categories Penne
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- Meanwhile, in small saucepan, melt butter; add garlic (I add the extra olive oil now).
- Cook over medium heat 1 minute.
- Add flour; cook 1 minute, stirring constantly.
- Stir in broth and milk or cream.
- Cook, stirring frequently, until sauce boils and thickens.
- Add parsley, salt, pepper and Parmesan cheese; stir until cheese is melted.
- Toss hot pasta with sauce; serve immediately.
BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Time 1h6m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 6
CHEESY BAKED PENNE WITH ROASTED VEGGIES
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
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
PENNE WITH ARTICHOKES & FETA
This is a gourmet pasta dish that taste like it came from a fancy restaurant. It's loaded with lots of flavor and easy to make. If your chicken broth isn't low sodium, you might want to omit the olives, otherwise the dish will taste salty with the feta cheese, olives and chicken broth. I used fresh penne noodles that can be bought at the supermarket. It helps cut down on cooking time. I had never eaten artichokes before and was pleasantly surprised. The entire family loved this dish. I found the recipe in the Fine Cooking magazine.
Provided by heather in Ont
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a full boil and add the pasta and 1 tbs.
- coarse salt.
- Cook until just tender, about 10 minutes.
- Drain and reserve While pasta is cooking, cook bacon until browned and crisp about 5 min.
- and drain bacon on paper towel to help reduce the grease.
- When cool, crumble into small pieces Add the sliced onion to the bacon drippings in the pan and cook over med heat stirring often until wilted, about 3 min.
- Add the artichokes and cook, stirring occasionally, until the vegetables are tender and lightly browned on the edges, about another 4 min.
- Pour in the broth.
- Increase the heat to high and bring to a boil, scraping up all the browned bits in the pan.
- Boil for 30 seconds to reduce the liquid slightly.
- Reduce the heat to med.
- and add the drained pasta, olives, and red pepper.
- Toss until well blended and warmed.
- Remove the pan from the heat.
- Add the feta and salt and pepper to taste and stir a couple of times.
- Cover and set aside, stirring occasionally, until the cheese melts a bit but not completely and the pasta is coated in creamy, clingy sauce, about 2 min.
- Taste and adjust the seasonings.
- Serve immediately with crumble bacon and chopped parsley.
PENNE WITH ROASTED VEGETABLES
Vegetables roasted just long enough to enhance their sweetness yet remain crisp-tender are the start of this show.
Provided by Adapted from "Cook Italy," by Katie Caldesi (Kyle, June 2010)
Yield 4
Number Of Ingredients 15
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
Nutrition Facts : Calories 440 calories, Fat 22 g, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 6 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 6 g
BAKED PENNE WITH ROASTED VEGETABLES
My trusted recipe for savory Baked Penne with Roasted Vegetables. I've probably made this recipe fifty times or more and I love the way it turns out each and every time.
Provided by Joanie Zisk
Categories Main Course
Time 1h
Number Of Ingredients 14
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.
PENNE WITH ROASTED VEGETABLE AND TOMATO SAUCE
Add spices to mostly ready-made ingredients and you can knock together a family meal for well under £1 a head in no time. Each serving provides 439 kcal, 16.5g protein, 63g carbohydrates (of which 8g sugars), 12g fat (of which 4g saturates), 6g fibre and 0.3 g salt.
Provided by Hala El-Shafie
Categories Main course
Yield Serves 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 439kcal, Carbohydrate 63g, Fat 12g, Fiber 6g, Protein 16.5g, SaturatedFat 4g, Sugar 8g
ROASTED GARLIC AND TOMATO PENNE
Al dente pasta in a simple yet flavorful roasted garlic and tomato sauce.
Provided by Lindsay Moe
Categories Main Course
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400ºF. Cut the top quarter off the head of garlic, drizzle the bulb with olive oil, and wrap tightly in a square of aluminum foil. Place in the oven on the middle rack and bake 50 minutes or until soft and brown.
- Meanwhile, place tomatoes on a rimmed baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Place in the oven and bake 40 minutes, stirring once or twice to make sure they don't burn.
- While the tomatoes and garlic are roasting, bring a large pot of water to a boil and cook the penne according to package directions, reserving 1/2 cup cooking water just before draining. Return the pasta to the pot.
- Once the tomatoes and garlic are done, remove from the oven and mash the tomatoes with a fork. Squeeze the garlic out into the tomatoes, add another tablespoon of olive oil, and mash it all together with the fork. Add the tomato sauce to the pasta along with a splash of the reserved cooking liquid and stir to coat completely. You can add more pasta water or olive oil if you prefer to loosen the sauce up a bit. Add the basil and stir one more time, then serve topped with Parmesan cheese.
Nutrition Facts : Calories 343 kcal, Carbohydrate 61 g, Protein 10 g, Fat 5 g, Sodium 9 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS
Provided by Ellie Krieger
Categories main-dish
Time 1h5m
Yield 4 (1 1/2 cup) servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
- Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
- When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.
Nutrition Facts : Calories 461 calorie, Fat 9.4 grams, SaturatedFat 1.8 grams, Cholesterol 4 milligrams, Sodium 199 milligrams, Carbohydrate 77 grams, Fiber 9 grams, Protein 19 grams
PENNE WITH ROASTED HERBED VEGETABLES, GARLIC BROTH, AND CHEESE
Steps:
- 1) Preheat oven to 400*F. 2) Mix first 8 ingredients together. Season with salt and pepper and place all in roasting dish except asparagus. Roast, stirring, for about 15 minutes, and then add asparagus to pan. Continue to roast for 10-15 more minutes, stirring occasionally, until vegetables are browned. 3) Peel garlic and add to saucepan with the broth. Whisk lightly if necessary to combine. Simmer until reduced down to between 1/2 and 1/3 of original volume. 4) Toss pasta with the broth mixture and basil over very low heat until it appears saucy. Remove from heat and stir in roasted vegetables. 5) If you are using goat cheese, add now and stir lightly to make a thin creamy coating. If not using goat cheese, sprinkle other cheeses over pasta (OFF HEAT), mix, and serve.
THREE CHEESE BAKED PENNE WITH ROASTED VEGETABLES
Steps:
- In a large bowl, toss vegetables and olive oil. Bake on rimmed cookie sheet at 500°F for 20–30 minutes, stirring once or twice. Cook pasta and drain.
- In very large bowl, mix all ingredients together except half of the parmesan cheese and half of the parsley herb mixture. Season with salt and pepper.
- Put in greased 13 x 9 baking dish (probably won’t all fit in). Sprinkle with remaining parmesan and parsley.
- Bake at 375°F for 35-40 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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