Ingredients
| 2 | red bell peppers, cut into 1-inch pieces | |
| 1 | small eggplant, cut into 1-inch cubes | |
| 2 cups | butternut squash, cut into 1-inch cubes | |
| 1 | medium onion, diced | |
| 6 | brown mushrooms, cut in half | |
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| 1 tsp | kosher salt, plus more for pasta water | |
| ½ tsp | black pepper | |
| ¼ tsp | red pepper flakes | |
| 12 oz | Pastene Gluten-Free Penne Rigate | |
| 1 | 28 oz can Pastene Kitchen Ready Pasta Sauce | |
| 1 Tbsp | Italian herbs | |
| 4 oz | fontina cheese, grated | |
| ½ cup | mozzarella cheese, grated | |
| ¼ cup plus ⅓ cup | Pastene Grated Romano or Parmesan cheese | |
| fresh basil leaves |
Directions
- Preheat oven to 450° F.
- Combine the peppers, eggplant, squash, onion, and mushrooms on a sheet pan, drizzle with the olive oil and season with salt, pepper, and crushed red pepper flakes. Roast until tender, about 15 minutes and remove to a large mixing bowl. Leave oven on.
- 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 baking dish.
- Sprinkle the remaining Romano or Parmesan over the top. Bake uncovered for 15 minutes. Serve with fresh basil leaves to garnish.
Recipe by Gluten Free and More Magazine
