Monday, February 25, 2008

Baked Penne with Roasted Vegetables

When it comes to pasta ,the memory takes me back to the time when i was in Bangalore and staying with my brother . First time i tasted pasta when my Bhabhi (sister in law ) cooked it .And she was telling me that you might not like the taste but on the contrary i loved it .
then after marriage i tried cooking pasta my own way ( with less cheese ) couple of times and it became my favourite quick fix recipe but somehow my husband didn't like it much .
One day while watching food network i came across this recipe with loads of cheese in it .And I decided to try it someday .
And one day when i cooked this pasta dish , to my surprise the output was so delicious that we both ate continously untill there is nothing left in the pan .This is how this recipe became another keeper in my recipe book .
Here is the recipe :
Ingredients :
1 Red Pepper (cut into 1-inch wide strips)
1 Zucchini ,
quartered lengthwise and cut into 1-inch cubes
1 summer squash, quartered lengthwise and cut into 1-inch cubes
2 cremini mushrooms optional (i didn't use it )
some frozen corns
1 medium yellow onion, peeled and sliced into 1-inch strips
a little extra-virgin olive oil

1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon dried Italian herb mix
1/2 pound penne pasta
1 1/2 cups marinara sauce (store bought or homemade)

1/2 cup grated smoked mozzarella

1/2 cups frozen peas, thawed
1/2 cup grated Parmesan
1 tablespoons butter, cut into small pieces

The good thing about the recipe is you can use any choice of vegetables as per your taste ..

Method :

1. Preheat the oven to 450 degrees F.

2. 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.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook 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 in a colander.

4. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon 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 Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Serve Hot !!!


Shweta said...

Lovely blog Divya! And this sounds like a real yummy recipe. Parthiv would love it! I'll try it soon :)That black forest is perfect! Keep posting! You can add your blog to Taste of India (, its a food blog aggregator. That way it will be accessible to many more people!
Happy Blogging! :)

Divya said...

Thanks Shweta ...

Neha said...

Yaar Divya, the pasta looks too good. Yeh summer squash kya hota hei by the way :-) Baaki you have mentioned some sauce too, usaka koi alternative?
About the cake, a little disappointed as I can't use eggs at home :-(

ts said...

I love pasta with roasted/grilled veggies, it tastes so much better with all that cheese!
It looks great, thanks for sharing.