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Categories:
red bell pepper yellow bell pepper zucchini summer Vidalia onion olive oil salt fresh ground black pepper penne marinara sauce frozen peas breadcrumbs
Viewed: 70 - Published at: 9 years agoIngredients
- 12 red bell pepper, cored and cut into 1-inch cubes
- 12 yellow bell pepper, cored and cut into 1-inch cubes
- 1 zucchini, quartered lengthwise and cut into 1-inch cubes
- 1 summer squash (optional)
- 12 vidalia onion, peeled and sliced into 1-inch cubes
- 1 dash olive oil
- 34 teaspoon salt, divided
- 34 teaspoon fresh ground black pepper, divided
- 12 tablespoon dried Italian herb seasoning or 12 tablespoon herbes de provence
- 12 cup penne
- 1 12-2 cups marinara sauce, reco barilla
- 1 cup frozen peas, thawed
- 14 cup panko breadcrumbs
Method
- Preheat the oven to 450 degrees F.
- On a baking sheet, spread peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs.
- Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook for about 6 minutes (ONLY 6 minutes so it doesnt overcook when you place in oven on next step).
- You want to make sure the inside is still hard.
- Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased (or foil-wrapped) 5x9-inch baking pan.
- Top with the panko.
- Bake until top is golden brown, about 25 minutes.
