Roasted veges with penne pasta
|Red bell peppers||2 , cut into 1-inch wide strips (Deseeded)|
|Zucchini||2 , cut into 1-inch cubes|
|Summer squash||2 , cut into 1-inch cubes|
|Yellow onion||1 , peeled and sliced into 1-inch strips|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1 Teaspoon|
|Dried italian seasoning||1 Tablespoon|
|Penne pasta||1 Pound|
|Marinara sauce||3 Cup (48 tbs) (Store Bought Or Homemade)|
|Grated fontina cheese||1 Cup (16 tbs) (Asaigo Cheese)|
|Grated mozzarella cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Butter||2 Tablespoon, cut into small pieces|
1)Preheat the oven to 450 degrees F.
2)On a baking sheet, toss the bell peppers, zucchini, summer squash and onions with olive oil,salt, 1/2 teaspoon pepper, and dried seasoning.
3)Roast until tender (about 15 minutes)
4)Bring a large pot of salted water to a boil over high heat.
5)Add the pasta and cook for about 6 minutes (Since you will be cooking the pasta a second time in the oven,make sure the inside is still hard)
6)Drain in a colander.
7)In a large bowl, toss the drained pasta with the roasted vegetables,marinara sauce,cheeses,salt and 1 teaspoon of pepper.
8)Mix gently until the pasta is coated with the sauce and combined with all the other ingredients.
9)Pour the pasta into a greased 9 by 13-inch pan.
10)Top with butter pieces.
11)Bake until top is golden and cheese melts (about 25-30 minutes)