Giada's Baked Penne with Roasted Vegetables | Food Network

baked pastas are super easy and my penny with roasted vegetables is no exception red peppers yellow squash and green zucchini are the heart of this dish i mix them with pasta marinara sauce and three cheeses then i just put them in the oven pending with roasted vegetables comes out perfectly cooked and bursting with different flavors i'm going to start by cutting up my cremini mushrooms and some summer squash and i love the summer squash because of the color you know the thing that makes these dishes so much fun is the bountifulness of all of the vegetables and the colors my mom being a vegetarian i had to work very hard in recreating a lot of her favorite dishes that were just as flavorful if it had no meat in it so i'm just going to quarter the squash and then we're just going to cut it in about 1 inch cubes then some zucchini great color they cook quickly and i can find them all year round and the secret to roasting these vegetables is cutting them approximately all the same size that way they cook evenly in the oven now some sweet crunchy red bell pepper so we'll do another bell pepper just like that and then you know they're fresh and of course gotta add an onion we're just gonna slice the onion just like that we're gonna bring the baking sheet over and basically just toss all of the vegetables onto the baking sheet they're yummy vegetables so they just need a little bit of seasoning some olive oil right on top and some nice salt some freshly ground black pepper and for some herbs we're gonna add herb de provence it's a mixture of dried herbs that both the italians and the french share so some rosemary some oregano some sage a little lavender a little fennel seed and just a little bit of this will enhance the flavor of the vegetables and then of course with my hands i'm gonna just toss all the vegetables and because i'm baking them at such a high heat at 450 degrees i'm using dried herbs because the fresh herbs burn instantly all right i'm going to toss these in the oven 450 degrees for 15 minutes we're going to finish cooking the vegetables when we bake it again later with the penny and now let's grab the bowl because i want to take my pasta out remember just six minutes so you want it undercooked and here we go time for the tomato sauce now we're just going to add three cups of tomato sauce for some added color i love using frozen peas i always have them in my freezer and they just add that little splash of green that i love now let's add the fontina and the smoked mozzarella right on top the aroma is so great all right let me check on my roasted vegetables they've been baking at 450 for 15 minutes gotta make it quick and ooh they smell good and they look so pretty on top of the pasta perfect all right now i'm ready to toss everything together cheese is grated we added some peas i've roasted the vegetables so they're nice and crunchy okay now i'm gonna grab my baking dish and i've already greased the baking dish with a little bit of butter just so the pasta doesn't stick to the bottom neither does the cheese go ahead and just pour it directly into the baking dish there we go look how pretty that looks all those colors just level it all off because i'm gonna just sprinkle some cheese on here but this time it's parmesan cheese and we need a little bit of butter dotted right on top all right so this is going to get baked in the oven 450 for 25 minutes until the cheeses melt the pasta gets finished cooking the vegetables cook everything blends together we get a nice crust on top the smell of melted cheese oh my gosh there is nothing better it's cooled down a little bit so it won't be too hot when i put it in my mouth see how easy it is to scoop out too still moist it's so creamy

Channel: Food Network

Views: 505,836

Keywords: Food, Network, Everyday, Italian, recipe, cooking, tips, technique, Food Network, baked pasta, pasta, Giada, Giada De Laurentiis

Id: awC8GhGPDSs

Length: 5min 36sec (336 seconds)

Published: Thu Mar 12 2009