Baked Pasta with Roasted Vegetables Recipe

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Great dish to eat as a main course with crusty bread or as a flavorful side dish. Perfect for Fall.
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  • 2 red peppers charred, skinned and cut into strips
  • 2 zucchini cut into 1/4 inch slices
  • 2 summer squash cut into 1/4 inch slices
  • 4 ounces white mushrooms sliced
  • 1 onion diced
  • 1/4 cup olive oil olive oil
  • salt and pepper to taste
  • 1 tablespoon Herbs de Provence herbs de provence
  • 1 pound pasta - bowtie, penne, rigatoni
  • 3 cups marinara sauce - homemade or purchased
  • 1 cup romano or asiago cheese - grated
  • 1/2 cup smoked mozzarella - grated
  • 1/2 cup romano or parmesan - grated for the top
Container: 9x13 baking dish, large bowl
25 mins
40 mins
1 hr
  • Preheat grill.
  • In a large bowl, place red peppers, zucchini, squash and mushrooms and onions.
  • Sprinkle olive oil over all and salt and pepper.
  • Mix to evenly distribute oil to all vegetables.
  • Sprinkle with herbs de provence.
  • Pour onto a grill rack and grill with the lid closed over medium heat for 5-10 minutes.
  • Stir gently so all of the sides are grilled.
  • Grill another 5-10 minutes until tender crisp.
  • Cook pasta only for 6-8 minutes, it will finish cooking in the oven.
  • Drain pasta. Gently mix until all of the pasta is coated with the sauce and the ingredients are combined.
  • Pour pasta into a greased baking dish.
  • Top with more cheese and bake until golden brown at 325&176; F for 25 minutes.
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