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Roasted Vegetable Penne Bake

Roasted Vegetable Penne Bake
For a twist, toss veggies with seasoning and oil. Poke holes in a disposable foil-lined pan, grill covered over medium heat, 4-5 minutes per side or until crisp-tender. —Robyn Cavallaro, Easton, Pennsylvania
6 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 2 large zucchini, cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1/2 pound medium fresh mushrooms, halved
  • 1 small onion, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons Italian seasoning
  • 2 cups uncooked penne pasta
  • 1 can (15 ounces) crushed tomatoes, undrained
  • 2 ounces provolone cheese, shredded
  • 3/4 cup frozen peas, thawed
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon butter, cubed

Directions

  • 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 15-in. x 10-in. x 1-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,
© Taste of Home 2013

2 of 2

Roasted Vegetable Penne Bake (continued)

Directions (continued)

  • salt and pepper.
  • Transfer to a greased 11-in. x 7-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. Yield: 6 servings.
Nutrition Facts: 1-1/3 cups equals 283 calories, 12 g fat (5 g saturated fat), 19 mg cholesterol, 520 mg sodium, 33 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013