Baked Penne with Butternut Squash






Penne makes excellent and versatile pasta for many cooking styles because of its very practical design; the hollow center allows it to hold sauce, while the angular ends act as scoops. Penne pasta is traditionally cooked and served with Pesto and Marinara source.  If you are looking for a restaurant quality, rich and flavorful baked Penne dish, then this is the recipe for you. This home made Marinara sauce do not over power the flavors from roasted vegetables; it compliments the sweet and nutty taste from roasted butter nut squash and nice earthy taste from roasted mushrooms.

Ingredients

2 red peppers, cored and cut into 1-inch wide strips
2 cups butternut squash, peeled, seeded and cut into 1-inch cubes
4 cremini mushrooms, halved
½ cup of brussel sprouts
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 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce
1/4 cup grated Parmesan, plus 1/3 cup for topping (Optional)

2 tablespoons butter, cut into small pieces

Directions:

 Preheat the oven to 450 degrees F.

1.On a baking sheet, toss the peppers, Butternut squash, brussel sprouts, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about  10 -15  minutes.

2.Meanwhile, bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions; drain and return to pan to keep warm.
3.In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, 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.

4.Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 15-20 minutes.

Home Made Marinara Sauce

Ingredients:

2 (14.5 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
2 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon of coriander powder
1/4 teaspoon ground black pepper
4 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine

Directions:

1.      In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper, coriander powder. Blend until smooth.

2.      In a large skillet over medium heat sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.

3.      Simmer for 30 minutes, stirring occasionally.



Comments

  1. Penne baked with butternut squash, awesome. I love easy pasta recipes.

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  2. This bevy of vegetables has made this pasta so interesting and flavorful,I love mushrooms & can eat them in almost everything:)The fact that these are all roasted adds that extra punch:)

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  3. lots of veggies makes this dish delicious, and healthy! lovely sauce too!

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  4. Thanks for you lovely comments. The chutney recipes are in these blog entries.
    http://epicureansdelight.blogspot.com/2010/07/idli-indian-rice-cake.html

    http://epicureansdelight.blogspot.com/2010/07/dosa-indian-pancakes.html

    ReplyDelete
  5. Hey,

    Lovely combo..looks yummy and great...:)

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com

    ReplyDelete
  6. great combinations - I could use a bowl of this right now.

    ReplyDelete

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