Midweek Meals: Baked gemilli with roasted vegetables

by Sarah Christine, Posted Oct 1st 2008 @ 1:00PM

I could sit down with this dish of pasta and melted goodness- and over the course of several hours, finish it off in one day. Sad, but so true. From the minute the aroma of the roasted vegetables hits the air, you'll be counting down the minutes until this dish hits your dining room table. Though, if you're like my mom or I, you'll have a hard time keeping your hands off the veges before they even get to the pasta! Since parts of the dish can be made ahead of time- you could be eating this sinful supper in under 40 minutes. Enjoy!

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
1 small package cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1/2 tablespoon dried rosemary
1/2 tablespoon dried thyme
1 pound pasta (I prefer Gemilli)
3 cups marinara sauce
1 cup grated mozzarella, divided
1/2 cup grated smoked mozzarella
2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms and onions with olive oil, 1/2 teaspoon sald, 1/2 teaspoon pepper and dried herbs. Roast until tender, about 30 minutes. (Can be made hours in advance or overnight)

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 8 minutes. Since you will be cooking the pasta a second time in the over, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, 1/2 cup mozzarella cheese, 1/2 cup smoked mozzarella cheese, 1/2 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with remaining 1/2 cup mozzarella and butter pieces. Bake until top is golden and cheese melts, about 25 minutes. Serves 6.

Adapted from Giada De Laurentiis

Filed Under: Ingredients
Tags: baked pasta, Baked penne with roasted vegetables, BakedPasta, BakedPenneWithRoastedVegetables, dinner, food network, FoodNetwork, Giada De Laurentiis, GiadaDeLaurentiis, italy, roasted vegetables, RoastedVegetables, vegetables

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Reader comments (Page 1 of 1)

10-03-2008 @2:04PM Debby said... Wow-what an aroma! Comfort food at it's best. And plenty of leftovers to bring for lunch or have for another dinner. The veggies blend wonderfully with the pasta and cheese and for those who love their meat--the veggies give the dish a hearty base, so you will never miss it!
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