Pasta al horno con requesón y verduras asadas

Ingredientes

• 1 lb penne pasta (rigatoni or ziti pasta)
• 2-1/2 lb vegetables; such as bell pepper, squash, onion, cauliflower, cherry tomatoes, etc (cut up)
• 2-3 cloves garlic
• 2 tbsp olive oil
• salt and pepper to taste
• 15 oz ricotta cheese
• 1/2 cup grated Parmesan cheese
• 3 tbsp chopped parsley
• 8 oz grated mozzarella cheese
• 24 oz jarred marinara sauce

Preparación

1. 1

   Preheat the oven to broil.

2. 2

   Slice the vegetables into thick strips, and put them on a large baking sheet. Drizzle 2 tbsp of oil and season with salt & pepper. Toss well. Spread the vegetables evenly without crowding them. If needed, use two sheets. Place the sheet 6-inch below the heat source and broil for 10 minutes

3. 3

   Meanwhile, cook pasta according to the package direction but 1 minute less.

4. 4

   In a small mixing bowl, combine ricotta cheese, Parmesan cheese and the parsley. Mix well.

5. 5

   Preheat the oven to 350˚F.

6. 6

   In a large mixing bowl, add the cooked pasta, roasted vegetables, and the marinara sauce; mix well.

7. 7

   In a 9x13 greased baking pan, put 1/2 the amount of pasta on the bottom. Spread the ricotta cheese mixture evenly and sprinkle 1/2 the amount of mozzarella cheese. Cover with the remaining pasta and mozzarella cheese on top. Bake the past for 25-30 minutes. Serve hot.