Baked pasta with fried vegetables
Votes: 12
Time: 1 hour 5 minutes
Complexity: average
Servings: 6
Complexity: average
Servings: 6
Roasted onions, bell peppers, and zucchini—Giada De Laurentiis ensures these vegetables add a touch of sweetness to her meatless baked pasta. Topped with a classic marinara sauce made with creamy Fontina cheese, smoked mozzarella, and Parmesan cheese, her dish truly takes on a delicious flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 red peppers, seeded and cut into 5cm wide strips
- 2 zucchinis, quartered lengthwise and cut into 2.5cm cubes
- 2 zucchini, quartered lengthwise and cut into 2.5cm cubes
- 4 Cremini mushrooms, halved
- 1 onion, peeled and cut into 2.5cm long strips.
- 1/4 cup olive oil
- 1 teaspoon fine salt
- 1 teaspoon ground black pepper
- 1 tbsp dried Italian herbs or Provencal herbs
- 450 g penne pasta
- 3 cups marinara sauce (homemade or store-bought)
- 1 tbsp. grated fontina cheese
- 0.5 tbsp. grated smoked mozzarella cheese
- 1.5 cups frozen, but already slightly thawed, peas
- 1/4 tbsp. grated Parmesan, plus 1/3 tbsp. for sprinkling
- 2 tbsp (30 g) butter, cut into small pieces
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Cooking the dish according to the recipe:
- Preheat the oven to 230 degrees Celsius (430 degrees Fahrenheit). Place the peppers, zucchini, mushrooms, and onions on a baking sheet and toss with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Bake until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for about 6 minutes. Since you'll be finishing the pasta in the oven, you want to make sure it's still firm inside. Drain it in a colander.
- In a large bowl, combine the pasta with the fried vegetables, marinara sauce, cheese, peas, 0.5 tsp. salt and 0.5 tsp. pepper. Using a wooden spoon, gently stir until the pasta is coated with the sauce and all the ingredients are evenly distributed.
- Transfer the pasta to a greased baking dish. Sprinkle with 1/3 cup Parmesan cheese and arrange pats of butter on top. Bake the pasta and vegetables until golden brown and the cheese is completely melted, about 25 minutes.
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