Baked penne with tomato & roasted vegetables
- 6 zucchinis
- 9 cups white mushrooms, pre-sliced
- 3 yellow onions
- 1 ½ lbs sliced bell peppers
- 3 tbsp olive oil
- 3 tbsp italian seasoning
- 1 ⅞ lbs penne
- 4 ½ cups shredded italian cheese blend
- 7 ½ cups tomato pasta sauce
- 3 cups peas
Preheat oven to 425 degrees F. Grease 3 large baking dish. Bring a large pot of water to a boil.
Trim and dice zucchini. Cut white mushrooms into quarters. Peel and thinly slice onion. Combine bell peppers, zucchini, white mushrooms, onion, olive oil, italian seasoning and a large pinch of salt and pepper in a bowl. Spread mixture out on a large baking sheet and bake until just tender, about 15 minutes.
Meanwhile, add penne to the boiling water and cook 6 minutes, until still firm in the center. Drain and set aside.
In a large bowl, combine penne, 3 cup shredded cheese, tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce. Transfer mixture to greased baking dish and spread evenly. Top with remaining 1 ½ cup cheese.
Bake 25 minutes, until top is golden and penne is tender. Cool 10 minutes before serving.