Baked Penne with Roasted Vegetables

In my quest to have more vegetarian meals in my home, this was one of our meals this last week. The kiddos , as usual were asking what was for dinner. I told them a pasta dish they probably wouldn't like. They don't really like pasta and a pasta dish with all veggies most likely would not get rave reviews by them. I made this dish for me, they would just have to deal with it. My daughter upon taking her first bite said, "Mom, you made this sound like it would be bad but it is actually good." See, you play down something and it is always better. All but the oldest, now picky teenager, ate it all and liked it. The secret is a good, spicy marinara sauce and noodles and veggies cooked "al dente". Try it out this week. Yum. Also, just to get you all excited.....I am working on a recipe book. This is something I have wanted to do for me for quite a while so I don't have to go between a hundred little pieces of paper and recipe books. They will all be in one cute little Enlightened Homemaker spiral bound package. Yipee.

Baked Penne with Roasted Vegetables

variation on a recipe from Everyday Italian

Red Bell Pepper

zucchini

yellow squash

crimini mushrooms

yellow onion

1/4 cup olive oil

1 tsp salt, divided

1 tsp black pepper, divided

1 T. dried Italian seasoning

1 pound multi grain penne pasta (fresh & easy multi grain are great)

3 cups spicy marinara sauce ( I like fresh & Easy Arrabiata sauce, spicy)

2 cups grated mozzarella

1/2 cup Parmesan, grated

On a baking sheet, toss the veggies that have been cut into 1 inch chunks in olive oil, 1/2 tsp salt, 1/2 tsp pepper and herbs. Roast until tender at 450 degrees , about 15 min.

Cook pasta in salted water until al dente. Drain. In large bowl, toss the pasta with roasted veggies, sauce, mozzarella, 1/2 tsp salt, 1/2 tsp pepper. Pour into a greased 9 X 13 pan. Top with Parmesan . Bake until golden and bubbly, about 25 min.