Comfort Food Recipe!

Always on a search for a healthy EASY meal that my family will love, I tried out this I found over at The Englar Fam.  It did not disappoint!

Ingredients
I modified this recipe based on what my family prefers, you can substitute green for red peppers, omit certain ingredients or add a protein such as chicken or ground beef if it suits you.  This reminds me of a take on lasagna and this recipe makes a TON of it so if your family isn't fond of leftovers, invite some friends over or freeze the rest. 


Baked Penne With Roasted Veggies
•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 freshly ground black pepper, divided
•1 tablespoon dried Italian herb mix or herbs de Provence (I used fresh basil and oregano)
•1 pound penne pasta
•3 cups marinara sauce 
•1 cup grated fontina cheese
•1/2 cup grated mozzarella
•1 1/2 cups frozen peas, thawed
•1/4 cup grated Parmesan, plus 1/3 cup for topping

Directions
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.

Cook the pasta 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

Shred the cheese while veggies and pasta cook

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, and 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/  Bake until top is golden and cheese melts, about 25 minutes.

 (Recipe adapted from Giada De Laurentiis)

Enjoy!