Baked Penne with Roasted Vegetables
Printable Recipe
Ingredients:
1lb penne pasta
3c pasta sauce (homemade or store bought. I try to find the lowest sugar content in the sauce.)
8oz mozzarella cheese, grated
2 bell peppers, sliced (I used red and yellow)
1 large onion, sliced
1/2c-3/4c carrots, sliced thinly
1/2-3/4c frozen peas (don’t thaw)
olive oil
salt, pepper, red pepper flakes
Directions:
Preheat oven to 400 degrees.
Place peppers, onion, and carrots on a baking sheet (if you want, go ahead and line it with foil). Drizzle with olive oil (don’t go overboard here, just a little drizzle). Toss veggies a bit to coat with the oil. Sprinkle with a pinch of salt and pepper. If you want a little kick, sprinkle a pinch of red pepper flakes across as well. (note: it is VERY good this way). Roast about 20 minutes, or till veggies are softened.
Meanwhile, cook pasta about 8 minutes in salted boiling water. Drain and toss with pasta sauce. Stir in roasted vegetables. Stir in frozen peas. Pour pasta mixture (it is heavy. This movement is not for pansies…although…I am a huge pansy and I could do it
all by myself. Strike the pansy note)…
Where was I? Ah yes… Pour the heavy, okay-for-pansies-to-lift pasta mixture into a 9 x 13″ or large baking dish. Top with cheese. Bake at 400 degrees for 10-15 minutes, or till cheese is bubbly and you can’t wait anymore.
Makes enough to serve 8. (Yet another reason to cut it in half or freeze half)
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