Roasted Vegetable Penne Bake
Get your veggies in a delicious way with this vegetable bake! There are also three types in this recipe!
Ingredients
  • 2 Large zucchiniscut into 1-inch (2.5 cm) pieces
  • 1 Medium sweet red peppercut into 1-inch (2.5 cm) pieces
  • 1 Small onioncut into 1-inch 1 (2.5 cm) pieces
  • 1 1/2lb Medium fresh mushroomshalved, 225 g
  • 2tbsp Olive oil30 ml
  • 1 1/2tsp Italian seasoning7 ml
  • 2cups Penne pastauncooked, 500ml
  • 1can Crushed tomatoesundrained (1 can 14 oz, 398 mL)
  • 2oz Shredded provolone cheese60g
  • 3/4cup Frozen peas thawed175 mL
  • 1/4cup Shredded part-skim mozzarella cheese60 ml
  • 3tbsp Grated Parmesan cheese45 ml
  • 1/2tsp Salt2 mL
  • 1/2tsp Pepper2 mL
  • 1tbsp Butter or margarine15 ml
  • 1tbsp Grated Parmesan cheese15 ml
Instructions
  1. In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer on an ungreased 15-inch (38 x 25 cm) baking pan. Bake, uncovered, at 425°F (220 °C) for 20-25 minutes or until tender.
  2. 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 (60 mL) Parmesan cheese, and salt and pepper.
  3. Transfer to a greased 11×7 inch (28 x 43 cm) baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350°F (180°C) for 10 minutes. Uncover; bake for another 10-15 minutes or until bubbly.
  4. Cut into six squares and garnish with fresh herbs, if available.