Baked Whole Wheat Penne with Roasted Vegetables

I saw this recipe on Kelsey's Apple A Day blog.  Every time I cook something "Italian" it is usually plain old pasta or pizza. In an effort to branch out, I though I would try this. I was a little bit skeptical because I don't normally cook with zucchini, so I wasn't sure how it was going to come out.

Baked Whole Wheat Penne with Roasted Vegetables

adapted from Kelsey's Apple a Day, originally from Giada DeLaurentiis

Ingredients:

2 red pepper, cored and cut into 1 in wide strips

2 zucchini, halved lengthwise and cut into 1 in segments

6 baby bella mushrooms, halved

1 red onion, peeled and sliced into 1 inch strips

1/4 c extra virgin olive oil

1 tsp salt, divided

2 tsp freshly ground black pepper

1 tbsp dried Italian herb mix

1 lb whole wheat penne pasta

3 c. homemade marinara sauce

1 c part skim mozzarella

1/2 c Pecorino Romano, half reserved for top

Directions:

Preheat the over to 450 degrees.  On a baking sheet, toss the peppers, zucchini, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs.  Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to boil over high heat.  Add the pasta and cook for about 6 minutes.  Since you will be cooking the pasta a second time, you want to make sure the inside is still hard. Drain.

In a large bowl, toss the drained pasta with the roasted veggies, marinara sauce, cheeses, 1/2 teaspoon salt, 1/2 teaspoon pepper.  Using a wooden spoon, gently mix, until all pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 x 13 inch pan. Top with the remaining pecorino romano and bake until the top is golden and cheese melts (about 25 minutes).

Servings: 10-12

Modifications:

1. I don't really like mushrooms, so I used asparagus as a substitute.

2. Instead of olive oil, I used olive oil cooking spray. I think it may have worked out better because it was easier to coat the vegetables that way. 

3. To make the marinara, I just used a large can of tomato puree, a small can of diced tomatoes, and spices (garlic and onion powder, black pepper, and some sugar). 

4. I used Parmesan cheese on the top because that's what I had.

Review: 

This recipe was really great. It was so simple that I'm thinking of making it for a dinner party we're having in a couple weeks. Maybe I will make two, and add chicken or sausage to one of them for my carnivorous friends! The husband liked it, too, so that's also a plus. 

The next time I cook it, I will only put it in the over for about 18-20 minutes. I left it in for the full 25 and the top got a little too crispy.