Friday, March 16, 2012
Baked Penne with Roasted Vegetables
2 yellow crook-necks squash
1 purple onion
salt, pepper, herbs de Provence
1 lb penne pasta
3 C tomato sauce
1 C fontina cheese, grated
1/2 C mozzarella, grated
Oven to 450.
Cut up veggies all to same size so the cook evenly and place on baking sheet. Sprinkle with evoo, salt, pepper, and herbs de Provence. Toss to coat. Bake for 15 minutes.
Meanwhile cook pasta for 6 minutes only. In very large bowl, gently mix everything together.
Pour into greased 9x13 pan and top with grated Parmesan and butter pieces. Bake for 25 minutes.
This recipe comes for a friends recipe blog. You can find the original recipe here.