|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|
- 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