Savory Sundays: Baked Penne with Roasted Vegetables

Greetings! Welcome to Savory Sundays. This first recipe is fantastic. It really is. When I saw it on the Food Network, I knew right away that I had to have it. I had to wait until the right day presented itself to make this, and that was finally this week.

Now, here’s a link to the recipe. The list of ingredients is too long to place here, but the vegetables are really the only important thing. It calls for zucchini, summer squash, cremini mushrooms, red bell peppers and an onion.

Just quarter the zucchini and squash and cut them into half-inch pieces or so. Cut the red bells and the onion into thin slices and the mushrooms as well, although I bought mushrooms already cut up. Place them all onto a cookie sheet, drizzle with extra virgin olive oil, sprinkle salt, pepper and some Italian seasoning on them and pop them into a 450-degree oven for about 15 minutes.

I may have used too many veggies though. They almost overflowed the cookie sheet. Almost. While that’s in the oven, cook the pasta for about six minutes (it has to be undercooked) and grate up a cup of fontina cheese and a cup and a half of smoked mozzarella (though I used regular mozzerella). Add some Parmesan cheese and mix them all in a large bowl. Then, toss everything (roasted veggies, cheeses) and about three cups of marinara sauce in another large bowl and put everything in a 9-by-13-inch baking dish.

Of course, I stowed my camera during this part because everything was pretty hectic but here’s the final product.

It made so much! And it was good! I had leftovers for lunch the next day, dinner two days later and there was still some more. I am not sure if it would freeze because of the vegetables but the next time I probably will half the recipe. Either way, it’s one I’m making again for sure. And next time I won’t wait for the right day, I’ll just make it when I feel like it.