Baked Penne with Roasted Vegetables

A Great Main Course, or delicious side -

Baked Penne with Roasted Vegetables

Recipe courtesy Giada De Laurentiis

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(Photos from Jack's Kitchen)

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes

• 4 cremini mushrooms, halved

• 1 yellow onion, peeled and sliced into 1-inch strips

• 1/4 cup extra-virgin olive oil

• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the 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. Since you will be cooking the pasta a second time in the oven, 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, 1/2 teaspoon salt, and 1/2 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 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Jack's Eggplant with Sausage Medley

                                                                     Ingredients:      

1 medium eggplant, peeled and cubed

1/2 rough cut onion

1/2 green pepper, sliced

4 oz of Jimmy Dean (or your favorite) hot sausage

2 cups tomato sauce

1/4 cup freshly grated parmesan cheese

1/4 cup favorite bread crumbs

1/2 tsp oregano

1/2 tsp basil

1/2 tsp thyme

2 tsp garlic powder

1 tsp seasoning salt

cracked black pepper to taste

Method:

Preheat oven to 350 degrees.

Sauté crumbled sausage, onion and peppers until sausage is cooked.

Set aside to drain.

Peel and cube eggplant, liberally seasoning with with your favorite herbs, or as shown above.

Sauté seasoned eggplant in 1 tablespoon olive oil until it starts to brown, about 5 minutes.

Combine all ingredients, except bread crumbs, in a bowl and "toss".

Place in 8x10 baking dish (or other shallow baking dish).

Sprinkle with bread crumbs and bake at 350 for 30-45 minutes until vegetables are cooked.

NOTE: be sure the eggplant is thoroughly cooked.

Serve as side dish in any meal.

(for low carb, eliminate bread crumbs)

(for low calorie, eliminate cheese)