Baked Penne with Roasted Vegetables and Turkey

I love baked pasta dishes, especially the burnt edge pieces. This dish is easy to prepare and can feed a lot of people. The best part is you can use up leftover veggies and change it up to make it yours.

Recipe adapted from Giada’s.

2 yellow squash quartered lengthwise and sliced

2 bell peppers cut into strips (I used one red and one orange for bright colors.)

8 cremini mushrooms sliced

1 yellow onion sliced

1/4 c olive oil

1 tsp salt

1 tsp pepper

2 tbsp Italian seasoning

1 – 1 1/4 lb ground turkey

1 lb box whole wheat penne (doesn’t need to be whole wheat)

3 c store-bought arrabiata sauce (or you can use marinara, I preferred the spicy sauce)

1 1/2 c shredded mozzarella

1/2 c Parmesan

1 c frozen peas

Preheat oven to 450 degrees.

Toss the squash, peppers, mushrooms, and onion with olive oil, 1/2 tsp salt, 1/2 tsp pepper, and 1 tbsp italian seasoning.

Roast for 15 minutes.

Meanwhile, cook pasta for 10 minutes (I cooked mine long because it’s whole wheat and I like it really soft) and drain.

In a pan over medium-high heat, cook the ground turkey with 1 tbsp italian seasoning for about 10 minutes.

In a large bowl, toss the pasta, turkey, roasted vegetables, sauce, cheeses (save a little of both for topping), peas, 1/2 tsp salt, and 1/2 tsp pepper.

Mix gently with a wooden spoon until all ingredients are combined.

Pour pasta into a greased 9×13 pan.

Top with some mozzarella and parmesan cheese.

Bake for 25 minutes.