Baked Penne With Grilled Veggies and Meat Sauce

“First I bought some beautiful peppers at the vegetable market. Then I started thinking about a vegetable lasagna. However I kept going and ended up with a meat sauce as well. Then I checked the pantry for lasagna noodles and only came up with a partial box, hence the need to use penne. This is my own crazy concoction. Hope you enjoy it!”
READY IN:
3hrs
SERVES:
18-24
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat gas grill to medium high. Place mushrooms and tomatoes skin side down on grill pan (which has been sprayed with oil) onto grill. Place peppers skin side down directly on grill. Grill veggies for approximately 5-7 minutes or until grill marks form. Do not over cook- veggies should not be soggy.
  2. Remove veggies from grill and set aside to slightly cool. Rough chop all the veggies. Place veggies into large bowl and add basil leaves (tear into pieces.) Add minced garlic and combine and set aside.
  3. Brown beef and sausage in large skillet. Add canned tomatoes, breaking up with wooden spoon. Add Italian seasoning and salt and pepper to taste. Simmer meat sauce for approx 15-20 minutes. Remove from heat and allow to cool.
  4. In a food processor combine ricotta and eggs until smooth. Set aside.
  5. In a large roasting pan or extra large baking dish, layer ingredients as follows: 1/2 meat sauce, 1/3 pasta, ricotta, 1/2 mozarella, 1/3 pasta, veggies, 1/3 pasta, 1/2 meat sauce, 1/2 mozzarella, parmigiana. Cover with foil which has been sprayed with oil on inside.
  6. Bake at 350 degrees F for two hours or until bubbly and hot all through.
  7. Invite everyone you know to help you devour this!

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