Roasted Vegetable Penne Bake

Name: Roasted Vegetable Penne Bake
Ingredients: 2 large zucchini, cut into 1-inch pieces; 1 medium sweet red pepper, cut into 1-inch pieces; 1/2 pound medium fresh mushrooms, halved; 1 small onion, cut into 1-inch pieces; 2 tablespoons olive oil; 1-1/2 teaspoons Italian seasoning; 2 cups uncooked penne pasta; 1 can (15 ounces) crushed tomatoes, undrained; 2 ounces provolone cheese, shredded; 3/4 cup frozen peas, thawed; 1/4 cup shredded part-skim mozzarella cheese; 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon butter, cubed

15 ingredients

3 steps

Ingredients

2 large zucchini, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1/2 pound medium fresh mushrooms, halved
1 small onion, cut into 1-inch pieces
2 tablespoons olive oil
1-1/2 teaspoons Italian seasoning
2 cups uncooked penne pasta
1 can (15 ounces) crushed tomatoes, undrained
2 ounces provolone cheese, shredded
3/4 cup frozen peas, thawed
1/4 cup shredded part-skim mozzarella cheese
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, cubed

Directions

1

In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender.
2

Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper.
3

Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly.