Best Baked Whole Grain Penne With Fall Vegetables Recipes

Barilla Whole Grain Penne with Asparagus, Butternut Squash and Oven-Dried Tomatoes image

Provided by Food Network

Time 2h11m

Yield 4 to 6 servings

Number Of Ingredients 9

1 box Barilla Whole Grain Penne
1 pint cherry tomatoes, halved and seeded
3 tablespoons extra virgin olive oil
1 small butternut squash, largely diced
2 garlic cloves, pressed
1 bunch asparagus, sliced on a 1/2 inch diagonal
salt, to taste
black pepper, to taste
1/2 cup Romano cheese, grated

Steps:

PREHEAT oven to 225 degrees F.
PLACE cherry tomatoes on a baking sheet. Dry tomatoes in the oven for 2 hours.
BRING a large pot of water to a boil. Heat olive oil in a large skillet over medium heat.
COOK pasta according to package directions.
Meanwhile, ADD squash and sear until brown, about 3-4 minutes. Add garlic and saute for an additional 2 minutes.
ADD asparagus to the skillet. Saute for 2 minutes.
REMOVE garlic from the skillet. Add oven-dried tomatoes and season with salt and pepper.
DRAIN pasta and add to the skillet. Mix well.
TOP with cheese before serving.
Note: Instead of oven drying tomatoes, for faster preparation time, tomatoes may be sauted for 1-2 minutes in skillet prior to removing garlic.

Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Steps:

Preheat the oven to 450 degrees F.
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.
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.
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 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Roasted Fall Vegetables image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.