Three-Cheese Baked Penne with Roasted Vegetables
This is the type of make-ahead casserole I love serving to company, especially if there is a vegetarian in the crowd. Your family will love it too, and you can easily make it in two 9-inch (2.5 L) square baking dishes to freeze one and enjoy the other now. A crisp green salad goes well with the smooth texture of the deliciously melted cheeses.
Makes8 servings
Cooking Methodbaking, roasting
CostModerate
Total Timeunder 2 hours
Make Ahead RecipeYes
Kid FriendlyYes
OccasionBuffet
Recipe Coursemain course
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Equipmentbaking/gratin dish
Mealdinner
Moodblue
Taste and Texturecheesy, herby, savory, smoky
Type of Dishbaked pasta, casserole, pasta
Ingredients
- 1 sweet red pepper, chopped
- 1 sweet yellow pepper, chopped
- 3 cups (750 mL) quartered mushrooms (½ lb/250 g)
- 2 zucchini, diced
- 1 small eggplant, diced
- 3 cloves garlic, minced
- ¼ cup (50 mL) olive oil
- Salt and pepper
- ½ cup (125 mL) chopped fresh parsley
- 2 tbsp (25 mL) chopped fresh basil (or 2 tsp/10 mL dried)
- ½ tsp (2 mL) dried rosemary
- 5 cups (1.25 L) penne pasta
- 3½ cups (875 mL) meatless spaghetti sauce
- 3½ cups (875 mL) shredded mozzarella cheese
- 2 cups (500 mL) diced Fontina cheese
- 1 cup (250 mL) freshly grated Parmesan cheese
Instructions
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In a large shallow pan, toss together the red and yellow peppers, mushrooms, zucchini, eggplant, garlic and oil; spread out and roast in 450°F (230°C) oven for about 25 minutes or until softened, stirring once or twice. Season with salt and pepper to taste. Sir in 1/3 cup (75 mL) of the parsley, basil and rosemary.
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Meanwhile, in a large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Pour in 2 cups (500 mL) cold water; then drain well and let cool. Gently combine with spaghetti sauce, vegetables, mozzarella cheese, Fontina cheese and half of the Parmesan. Transfer to a greased shallow 12-cup (3 L) baking dish.
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Sprinkle with remaining Parmesan and parsley. (Pasta can be prepared to this point, covered and refrigerated for up to 1 day, or frozen for up to 2 months. Thaw in refrigerator. Bring to room temperature before heating.)
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Bake, covered with greased foil, in 375°F (190°C) oven for 30 minutes. Uncover and bake for 10 to 15 minutes longer or until bubbly.
2002 Rose Murray
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Sigo
Jan 30, 2018
I made this today for lunch and it was so delicious. Each bite was like a creamy and satisfying treat for the taste buds. The roasted vegetables, cheese, tomato sauce and seasonings was the perfect combination. It is one of those dishes that you just want more of once you start eating it. I made the recipe as written and because we were only two people, there was plenty left. So, I portioned off the rest and placed the portions in the freezer for the future. There are always those days where one does not have a lot of time and I love being able to just thaw up a good home cooked meal. Thank you for sharing this recipe!
SueWD
Nov 06, 2011
The recipe looked terrific so I made for 6 invited to dinner. I only used 1 lb of penne. I have enough for 3-4 more meals from the second baking dish which I'll freeze. Wonderful, well received and copies requested. I was delighted. If you reheat it, it is every bit as tasty, if not more so.
raviiyer 2413481
Feb 28, 2010
Substituted Fontina with Gruyere cheese, reduced the Mozzarella cheese a bit and tried with fusili pasta - came out great
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