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
- 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
- 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, 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.
Originally published as Roasted Vegetable Penne Bake in Simple & Delicious August/September 2010, p66
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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