My husband Scott loves baked pastas of all types.  And who can blame him?  Tender pasta tossed in a flavorful tomato sauce and topped with oodles of cheese—baked until crisp on top and utterly decadent.  On my quest of new and unique recipes involving summer squash (ever since our garden is overflowing with squash and zucchini!) I came across this recipe for baked penne in Giada di Laurentiis’ cookbook, Everyday Pasta.  Fresh peas, squash, zucchini, onions and bell peppers roasted with the flavorings of herbs de Provence, tossed with smoked mozzarella, fontina cheese and marinara sauce, and topped with the salty bite of Parmesan cheese. A perfect summertime baked pasta filled with oodles and oodles of farm fresh vegetables; you really can’t go wrong with this recipe!

(To view this recipe click on the following link: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-penne-with-roasted-vegetables-recipe.html)

 

Tagged: baked pasta, bell peppers, Fontina, marinara sauce, onion, Parmesan cheese, pasta, peas, penne pasta, peppers, roasted vegetables, smoked mozzarella, summer squash, whole wheat pasta, whole wheat penne, zucchini