Baked Penne With Roasted Vegetables,courtesy Giada De La

Name: Baked Penne With Roasted Vegetables,courtesy Giada De La
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter, cut into small pieces, to taste; 4 cremini mushrooms, halved; 237 milliliters grated fontina cheese, to taste; 1 teaspoon fresh ground black pepper, divided, to taste; 1 Tbsp dried italian herb seasoning or herbes de provence, to taste; 710 milliliters marinara sauce (store bought or homemade); 118 milliliters grated smoked mozzarella cheese, to taste; 59 milliliters extra-virgin olive oil; 59 milliliters grated parmesan cheese, plus; 355 milliliters frozen peas, thawed; 454 grams penne pasta; 2 red peppers, cored and cut into 1-inch wide strips; 1 teaspoon salt, divided, to taste; 2 summer squash, quartered lengthwise and cut into 1-inch cubes; 1 yellow onion, peeled and sliced into 1-inch strips; 2 zucchini, quartered lengthwise and cut into 1-inch cubes

You can never have too many main course recipes, so give Baked Penne With Roasted Vegetables,courtesy Giada De Lan a try. One portion of this dish contains around 25g of protein, 25g of fat, and a total of 629 calories. This recipe serves 6. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, mozzarella cheese, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.