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“The original recipe had fontina cheese in it. It was still good without it. Sometimes I add parmesan”
READY IN:
1hr
SERVES:
3-5
YIELD:
1 pan
UNITS:
US

Ingredients Nutrition

  • 12 red bell pepper, cored and cut into 1-inch cubes
  • 12 yellow bell pepper, cored and cut into 1-inch cubes
  • 1 zucchini, quartered lengthwise and cut into 1-inch cubes
  • 1 summer squash (optional)
  • 12 vidalia onion, peeled and sliced into 1-inch cubes
  • 1 dash olive oil
  • 34 teaspoon salt, divided
  • 34 teaspoon fresh ground black pepper, divided
  • 12 tablespoon dried Italian herb seasoning or 12 tablespoon herbes de provence
  • 12 cup penne
  • 1 12-2 cups marinara sauce, reco barilla
  • 1 cup frozen peas, thawed
  • 14 cup panko breadcrumbs

Directions

  1. Preheat the oven to 450 degrees F.
  2. On a baking sheet, spread peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes (ONLY 6 minutes so it doesnt overcook when you place in oven on next step). You want to make sure the inside is still hard. Drain in a colander.
  4. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
  5. Pour the pasta into a greased (or foil-wrapped) 5x9-inch baking pan. Top with the panko. Bake until top is golden brown, about 25 minutes.

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