Baked Penne With Roasted Vegetablescourtesy Giada De La Recipes

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BAKED PENNE WITH ROASTED VEGETABLES



Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Time 1h6m

Yield 6

Number Of Ingredients 16

2 red bell peppers (cored, seeded, and cut into 1-inch strips)
2 zucchini (quartered lengthwise and cut into 1-inch pieces)
2 summer squash (quartered lengthwise and cut into 1-inch pieces)
4 cremini mushrooms (quartered)
1 yellow onion (peeled and sliced into 1-inch strips)
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried Italian herb blend or herbes de Provence
1 pound penne or elicoidali pasta
3 cups marinara sauce
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1/4 cup grated Parmesan (plus 1/3 cup for topping)
1 1/2 cups frozen peas (thawed)
2 tablespoons unsalted butter (cut into small pieces)

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

BAKED PENNE WITH ROASTED VEGETABLES,COURTESY GIADA DE LA



Baked Penne With Roasted Vegetables,courtesy Giada De La image

I watched Giada prepare this dish on her Food Network show, Everyday Italian. Episode: Vegetarian Italian It looked so easy and delicious, I prepared it for my family that same night. It was a big hit! NOTE: Giada prepared this dish for her Mother who dislikes garlic, so I added 10 split cloves of garlic to the vegetables before roasting.

Provided by JTsMom

Categories     Penne

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17

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, to taste
1 teaspoon fresh ground black pepper, divided, to taste
1 tablespoon dried Italian herb seasoning or 1 tablespoon herbes de provence, to taste
1 lb penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated Fontina cheese, to taste
1/2 cup grated smoked mozzarella cheese, to taste
1 1/2 cups frozen peas, thawed
1/4 cup grated parmesan cheese, plus
1/3 cup grated parmesan cheese, for topping, to taste
2 tablespoons butter, cut into small pieces, to taste

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.

Nutrition Facts : Calories 707.4, Fat 29, SaturatedFat 11.3, Cholesterol 49.5, Sodium 1347.7, Carbohydrate 92.5, Fiber 15.9, Sugar 19.2, Protein 22.7

BAKED PENNE WITH SQUASH AND GOAT CHEESE



Baked Penne with Squash and Goat Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 15

1/2 cup panko breadcrumbs
2 tablespoons olive oil
1/4 teaspoon kosher salt
4 tablespoons (1/4 cup) unsalted butter
2 shallots, chopped
1/4 teaspoon red pepper flakes
2 teaspoons kosher salt, plus additional for the pasta water
1/4 cup all-purpose flour
4 cups whole milk
8 ounces goat cheese
1 1/2 cups shredded mozzarella
One 10-ounce delicata squash, halved lengthwise, seeds discarded and sliced into 1/4-inch half-moons
1 pound penne rigate pasta
1/2 cup freshly grated Parmesan
1 pound broccoli rabe, trimmed and chopped into 1-inch pieces

Steps:

  • For the topping: Preheat the oven to 400 degrees F.
  • Mix together the panko, olive oil and salt in a small bowl. Set aside.
  • For the pasta: Heat a large ovenproof braiser over medium heat. Melt the butter in the braiser and add the shallots, pepper flakes and 1/2 teaspoon salt. Cook until the shallots begin to soften, about 2 minutes. Whisk in the flour and stir to cook out some of the raw flour taste, about 2 minutes. Slowly begin to add the milk, adding a small amount at a time and whisking after each addition, until smooth. Bring to a simmer, then reduce the heat to maintain a simmer for 5 minutes. Stir in the goat cheese, 1 cup mozzarella and the squash. Season with the remaining 1 1/2 teaspoons salt.
  • Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt. Cook the pasta for about 6 minutes (it should still be very firm). Using a pasta spider, remove the pasta directly to the sauce but do not yet stir it in. Sprinkle the plain pasta with the Parmesan and stir to combine. Add the broccoli rabe to the pasta water and cook for 30 seconds. Use the pasta spider to drain well, then add to the pasta. Stir to evenly distribute. Sprinkle the top with the remaining 1/2 cup mozzarella and the panko mixture. Bake until bubbly all over, 20 to 25 minutes. Switch to the broiler and broil for 5 minutes to brown the top, if desired.

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