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This Recipe Provided by Francesco Rinaldi® Pasta Sauce

Roasted Vegetable Penne Casserole

posted by regnisaw@yahoo.com 3 years ago



Ingredients


2 Tbs olive oil


1 onion thinly sliced, vertically


1 green pepper thinly sliced


1 red pepper thinly sliced


1 yellow squash sliced into ¼ inch slices


1 zucchini sliced into ¼ inch slices


1 (28 oz.) can stewed tomatoes


1 cup chopped roma tomatoes


1 envelope gluten free dry Italian salad dressing mix


2 cups Francesco Rinaldi® "Traditional" Original Pasta Sauce


½ cup Parmesan cheese


10 oz. gluten free penne cooked, drained


½ cup goat cheese


Directions


Preheat oven to 450° F. Brush onions, peppers, squash, and zucchini with olive oil. Roast, turning once, until lightly browned on both sides. Turn oven down to 350°F. Put vegetables into large mixing bowl. Add tomatoes, dressing mix, pasta sauce and Parmesan cheese. Mix in cooked, drained gluten free pasta. Pour mixture into 9 x13-inch baking dish. Top with crumbled goat cheese. Bake 30 minutes at 350°F or until heated through. (Serves: 10)




tags:  roasted vegetable penne casserole, francesco rinaldi, italian, pasta, vegetarian
 
 
 
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