|10 min||45 min||8|
|1 medium pepper(s)||Red bell pepper (For the veggies-Cut into 1" pieces)|
|1 medium||Zucchini (For the veggies-Sliced lengthwise and cut into 1"pieces)|
|1 bulb(s)||Fennel (For the veggies-ends removed and cut into 1-inch pieces)|
|1 cup||Asparagus (For the veggies-cut into 1-inch pieces)|
|1/2 medium||Red onion (For the veggies-peeled and sliced into 1-inch pieces)|
|6 clove(s)||Garlic (For the veggies-peeled and slightly smashed)|
|1 tbsp||Balsamic vinegar (For the veggies-)|
|1 tbsp||Extra virgin olive oil (For the veggies-)|
|1/2 tsp||Sea Salt (For the veggies-)|
|1 dash||Black pepper (For the veggies-freshly ground)|
|1/2 tsp||Oregano, dried (For the veggies-)|
|1/2 tsp, ground||Basil, dried (For the veggies-)|
|341 gm||Pasta, penne, whole wheat, dry (Any type gluten free)|
|227 gm||Ricotta cheese, whole milk|
|1/4 cup||Parsley, fresh|
|1/2 cup grated||Pecorino cheese|
|227 gm||Mozzarella cheese|
|1 cup||Marinara pasta sauce|
Preheat the oven to 450 degrees F.
Spray a large baking sheet with oil, toss the peppers, zucchini, fennel, asparagus, red onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper, and dried herbs. Roast until tender on the lower rack of the oven, about 15 to 20 minutes stirring halfway, until slightly browned tender.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente, undercooking by 4 minutes.
In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
Spray a deep 13x9-inch baking dish with olive oil spray.
Put half of the cooked roasted vegetables into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta, then vegetables, then the remaining sauce. Finish with the remaining mozzarella and 2 tbsp Pecorino Romano cheese.
Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.
Read more at http://www.skinnytaste.com/cheesy-baked-penne-with-roasted-veggies/#A0v2QoxWAU8jX8Y1.99