Friday, October 17, 2008

Baked Penne with oven roasted vegetables

The First time I made this dish my family fell in love with it. I made this dish using whole wheat penne(just an effort to making a healthy meal) instead of the regular penne pasta. I also used a very limited amount of cheese.(you can always add more cheese if you like.)This dish is basically light! As for the vegetables you can use almost any vegetable of your choice.(zucchini,mushrooms, carrots,peas,beans,corn,peppers.)
1 No - Green pepper (cored and cut into 1-inch wide strips)
1 large - Onion (peeled and sliced into 1-inch strips)
1 Large - Carrot (cut into 1- inch wide strips)
1/4 pound - Beans(ends trimmed and cut into half)
1/4 cup - Peas
1/4 cup - Corn
3 Tbsp - Olive oil
2 cups - penne pasta
11/2 cup - Marinara sauce(add more if you like)
2 Tbsp - Crushed black pepper
2 Tbsp - Red chilly flakes
1/4 cup - grated Parmesan
1/4 cup - grated mozzarella
3 tbsp - sliced olives
Salt to taste.
Heat the oven to 450 degrees Fahrenheit.
In a baking tray lined with parchment paper toss peppers,carrots ,beans and onions.
Coat the vegetables with salt, pepper and olive oil.
Set it in the oven for 15 minutes or until tender.
Heat a large pot of water and add salt and pasta.
When the pasta is done drain ad set aside.
Take a baking pan and grease it.
Put the roasted vegetables,Parmesan cheese, peas, corn,pasta, red chilly flakes,marinara sauce (salt & pepper if needed) and mix well so that the pasta and the vegetables are coated with the sauce.
Top with mozzarella cheese and garnish with olives.
Bake until top is golden and cheese melts, about 25 minutes.
Serve hot.

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