Gluten-Free Baked Penne with Roasted Vegetables

Ingrédients

• 2 red bell peppers (, cut into 1-inch pieces)
• 1 small eggplant (, cut into 1-inch cubes)
• 2 cups cubes butternut squash
• 1 medium onion (, diced)
• 6 brown mushrooms (, cut in half)
• 1/4 cup olive oil
• Kosher or fine sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 (12 ounce) bag Pastene gluten-free penne
• 1 (28 ounce) can Pastene Kitchen Ready Pasta Sauce
• 1 tablespoon Italian herbs
• 4 ounces fontina cheese (, grated)
• 1/2 cup grated mozzarella cheese
• 1/4 cup plus 1/3 cup Pastene grated Romano or Parmesan cheese
• Fresh basil leaves

Préparation

1. 1

   Preheat oven to 450 degrees. Combine the peppers, eggplant, squash, onion, and mushrooms on a sheet pan, Drizzle with the olive oil and season with 1 teaspoon salt and pepper and crushed red pepper flakes. Roast until tender, about 15 minutes. Leave oven on.

2. 2

   Cook the penne in salted water for 8 minutes (they will cook more in the oven so undercook), drain and put in a large mixing bowl with the roasted vegetables and any pan juices. Add the sauce, herbs, fontina, mozzarella, and ¼ cup Romano or Parmesan cheese. Gently mix until fully combined. Pour into a greased 9 by 13 (or similar) baking dish. Sprinkle the remaining Romano or Parmesan over the top. Bake uncovered for 15 minutes. Serve with fresh basil leaves to garnish.