PENNE AND VEGETABLE GRATIN

Penne and Vegetable Gratin image

Provided by @MakeItYours

Number Of Ingredients 10

2 medium zucchini, quartered lengthwise and cut crosswise into 1/2"-thick quarters
1/2 lb. Private Selection™ Penne or other tubular pasta (about 2 1/2 cups)
1/2 cup chopped fresh tomatoes
1 cup grated Fontina cheese
1/2 cup packed fresh basil leaves, chopped
1/3 cup packed fresh parsley leaves, chopped
1 jar Private Selection Basilico Pasta Sauce
For topping
1/2 cup Private Selection Italian Panko Bread Crumbs
1 Tbsp. Private Selection Olive Oil

Steps:

Preheat oven to 375° F. Lightly coat zucchini in olive oil and roast for 15 minutes.
Meanwhile, in a 4-quart kettle, bring 3 quarts salted water to a boil. Add pasta and cook, stirring occasionally, 8 minutes. (Pasta will cook more when baked.) Drain pasta well.
In a 2- to 2 1/2-quart gratin dish or other shallow baking dish, toss pasta with zucchini, tomatoes, Fontina and herbs. Pour sauce evenly over pasta mixture.
Make topping: Preheat oven to 400° F. Stir together bread crumbs and oil until crumbs are evenly moistened.
Sprinkle topping over pasta mixture and bake in middle of oven 30 minutes.
Cool gratin for 10 minutes before serving.
This simple yet delicious baked penne recipe can be made ahead and refrigerated for up to 3 days, or frozen prior to baking. To defrost, put in the refrigerator 8 hours before baking.