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Super Pasta Al Forno With Veggies

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Wegmans Executive Chef Russell Ferguson shares a veggie filled pasta meal idea the whole family will love.
Ingredients
  Penne pasta 14 Ounce, cooked according to package directions (Food You Feel Good About Penne Rigate Super Pasta)
  Baby bella mushrooms 16 Ounce, sliced (Food You Feel Good About Sliced)
  Cauliflower florets 12 Ounce (Food You Feel Good About Cleaned and Cut)
  Basting oil 6 Tablespoon, divided
  Salt and pepper To Taste
  Cheese sauce 1 Cup (16 tbs) (Italian Classics Parmesan Cream Sauce)
  Cream of mushroom soup 2 Cup (32 tbs)
  Sweet peas 1 1⁄2 Cup (24 tbs) (Food You Feel Good About)
  Lemon zest 2 Teaspoon
  Fresh thyme sprigs 1 Ounce, coarsely chopped
  Parmigiano-reggiano cheese 3⁄4 Cup (12 tbs), shredded, divided
  Black truffle extra virgin olive oil 2 Tablespoon (Italian Classics)
  Panko bread crumbs 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat oven to 450 degrees.

MAKING
2. Toss mushrooms, cauliflower, and 1/4 cup basting oil in bowl. Season to taste with salt and pepper.
3. Spread on baking sheet in single layer. Roast 25-30 minutes until mushrooms are lightly browned. Remove from oven and set aside. Reduce oven temp to 375 degrees F.
4. Rinse cooked pasta with cool water and transfer to large mixing bowl. Add mushroom and cauliflower mixture, cream sauce, mushroom soup, peas, lemon zest, thyme, 1/4 cup cheese, and truffle oil. Stir together to blend. Season to taste with salt and pepper.
5. In another small bowl, add panko, remaining 2 Tbsp basting oil, and remaining 1/2 cup cheese. Stir to combine. Set aside.
6. Spray braising pan with nonstick cooking spray. Transfer pasta mixture to pan and top with panko mixture.
7. Bake about 1 hour until thoroughly heated and top is golden brown.

SERVING
8. Drizzle servings with truffle oil if you like. Serve with crusty garlic bread or a green tossed salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Cook Time: 
95 Minutes
Servings: 
8

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