ROASTED VEGETABLE PENNE BAKE - FROM MOM, 09-01-10

ROASTED VEGETABLE PENNE BAKE - FROM MOM, 09-01-10 image

Yield 6 servings

Number Of Ingredients 15

2 large zucchini, cut into 1" pieces
1 medium sweet red pepper, cut into 1" pieces
1/2 lb medium fresh mushrooms, halved
1 small onion, cut into 1" pieces
2 Tbsp olive oil
1 1/2 tsp Italian seasoning
2 cups uncooked penne pasta
1 can (15 oz) crushed tomatoes, undrained
2 oz provolone cheese, shredded
3/4 cup frozen peas, thawed
1/4 cup shredded mozzarella cheese
1/4 cup plus 2 Tbsp grated parmesan cheese, divided
1/2 tsp salt
1/2 tsp pepper
1 Tbsp butter, cubed

Steps:

In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15" x 10" x 1" baking pan. Bake, uncovered, at 425 degrees for 20-25 minutes or until tender. Meanwhile, cook pasta according to package directions; drain. in a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup parmesan cheese, salt and pepper. Transfer to a greased 11" x 7" baking dish. Sprinkle with remaining parmesan cheese; dot with butter. Cover and bake at 350 degrees for 10 minutes. Uncover, bake 10-15 minutes longer or until bubbly.