Penne Pasta with Roasted Veggies and Mariana Sauce

Welcome back to the All Things Southern kitchen, folks. Today’s recipe will have anyone eating their veggies. I’ll walk y’all through it!

“Penne Pasta with Roasted Veggies and Mariana Sauce”

1 Vidalia onion, peeled and sliced into strips

1 red pepper (washed, cored, and sliced into strips)

1 yellow pepper (washed, cored, and sliced into strips)

1 green pepper (washed, cored, and sliced into strips)

Fresh mushrooms, sliced

1 box Penne Pasta

2 Cups Store bought Mariana sauce

½ cup grated Monterey Jack

½ cup grated mozzarella

2 cups frozen peas, thawed

1 cup grated Parmesan

2 tablespoons butter

¼ cup olive oil

Salt and pepper to taste

I’ve gotten us started by prepping our peppers.  I’ve taken one red, one yellow, and one green, cored them and sliced ‘em into ¼ inch wide lengths. Now, we’ll also take a yellow onion and slice it into lengths.  Then we’ll toss all of this with a fourth cup of olive oil and a dash of salt and pepper, spread ‘em out on a cookie sheet and roast them at 350 until they’re tender. That should take between 15-20 minutes.

While the veggies are roasting we’ll drop our penne pasta in a pot of boiling, salted water and give it a quick cook for five minutes, tops. Take it off the heat and drain it.

Third step: in a large mixing bowl we’ll toss the penne with the peppers and onions, our store bought Mariana sauce, a half cup each of mozzarella, Monterey Jack, and Parmesan, our sliced mushrooms, frozen peas and a little more salt and pepper. We’ll toss this well and pour it all into a greased casserole dish. Top with another ½ cup of Parmesan and a little melted butter. Bake about thirty minutes in a 400 degree oven or until the top is nicely browned and the cheese has melted. YUM! Enjoy my Penne Pasta with Roasted Veggies and Mariana Sauce, folks. It’s mighty fine eating, from the kitchen of All Things Southern to yours!