Roasted Veg Pasta Bake
1-2 tbsp of Carla’s Persillade Seasoning
2 red peppers
1 medium-sized butternut squash
4 portobello mushrooms
1 yellow onion
¼ cup extra virgin olive oil
1 tsp salt
½ tsp freshly ground black pepper
450g penne pasta
3 cups marinara sauce
1 cup Gruyere or Emmental cheese, grated
½ cup grated smoked mozzarella
¼ cup grated Parmesan plus 1/3 cup for topping
1 ½ cups frozen peas, thawed
30g unsalted butter, cut into small pieces
Preheat the oven to 230 degrees Celsius.
Prep the vegetables: peel the squash and chop into 1 inch cubes, slice the courgettes into quarters lengthwise and cut into 1 inch pieces, peel the onion and slice into 1 inch strips, chop the mushrooms into 1-2 inch pieces and finally, de-seed the peppers and chop into 1 inch strips.
Line a baking sheet, and toss the peppers, squash, mushrooms, courgette and onion with the olive oil and ½ tsp salt and ¼ tsp pepper.
Sprinkle over Carla’s French Persillade Blend until all the vegetables have a generous coating.
Roast the vegetables until tender – check after 15 minutes.
Bring a large pot of salted water to a boil over a high heat. Add the pasta and cook for about 6 minutes. As you’ll be cooking the pasta a second time in the oven, you want to make sure it’s not completely cooked. Drain in a colander.
In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, gruyere, mozzarella, ¼ cup of the Parmesan, the peas and the remaining ½ tsp salt and ¼ tsp pepper. Gently mix using a wooden spoon until all the pasta is coated with the sauce and the ingredients are well combined.
Tip the pasta into a greased 9 x 13 x 2 inch baking dish.
Top with the remaining 1/3 cup of Parmesan cheese and the butter pieces.
Bake until the top is golden and the cheese melts, about 25 minutes.