Baked Penne and Roasted Vegetables

Ingredients:

2 green or red peppers, 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 yellow onion, 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 seasoning

1 pound penne pasta

3 cups organic marinara sauce

1 1/2 cups of shredded or grated vegan mozzarella or other

1/4 cup grated Parmesan, plus 1/3 cup for topping

2 tablespoons of vegan butter or other, cut into small pieces

(Optional: a vegetarian sausage style meat substitute could also be cooked or browned in olive oil and added into this dish)

Directions:

Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried seasoning. Roast until tender, about 20 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 5-7 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is not too soft. Drain.
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.
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 25 minutes.

Prep time: 20 min Cook time: 30 min

Serves: 6-8 - tastes wonderful reheated if there are leftovers. Recipe could be cut in half for a smaller serving amount.

*Note: I recommend using organic vegetables. Organic and/or Non-GMO ingredients whenever possible.

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