Combine delicous roasted veg for taste and texture with penne pasta for a hearty meal!

BAKED PENNE WITH ROASTED VEG

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BAKED PENNE WITH ROASTED VEG
Author: 
Recipe type: Main
 
Combine delicous roasted veg for taste and texture with penne pasta for a hearty meal!
Ingredients
  • 1 Red Pepper, cored and cubed
  • 2 Medium Zucchini, cubed
  • 2 Cups Cubed Pumpkin
  • 1 Cup Cubed Mushrooms
  • 1 Large Onion cut into thick strips
  • ¼ Cup Olive Oil
  • Salt to taste salt
  • Freshly ground black pepper to taste
  • 1 Tbles Dried Italian Herbs
  • 250 gr Penne Pasta
  • 2 Cups Marinara Sauce (store bought or homemade)
  • 1 Cup Grated Cheddar Cheese
  • ½ Cup Grated Mozzarella (for the top)
  • 1 Cup Frozen Peas, thawed
  • ⅓ Cup of Creme Fraiche
Instructions
  1. Preheat the oven to 180°C
  2. In a dish toss the zucchini and the pumpkin, mushrooms, pepper and onions with olive oil, seasoning and dried herbs.
  3. Take a baking sheet and first roast the zucchini and the pumpkin for about 15 mins or until tender, then add the rest of the veg and roast for a further 15 mins.
  4. 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 firm. Drain in a colander.
  5. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, the sour cream, cheese, peas and seasoning.
  6. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
  7. Pour the pasta into a large greased rectangular dish. Top with mozzarella. Bake until top is golden and cheese melts, about 20 minutes.

 


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