Baked Penne with Roasted Vegetables and Turkey
September 14, 2011 § 9 Comments
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.