Yummy side dish from Giada. I tailored a bit to my liking. A bit of time involved but makes enough for 4-2 servings side dish. I served with Baked Pork Chops (blog 9/22/2024 label: pork) and a lettuce salad. Italian sausage links served on the side would be a great choice as well...
Ingredients:
- 3 large patty pan squash or any squash/zucchini available, cut into 1-inch cubes
- 1 large onion, peeled and sliced into 1-inch strips
- EVOO
- salt and pepper, to taste
- dried Italian herb mixture, I use Spice House
- 8 ounces dried penne, I use Jovial
- 1 cup smoked mozzarella, shredded
- 1 cup provolone cheese, shredded
- 2 tablespoons grated Parmesan, plus extra to sprinkle on top
- 2 - 2 1/2 cups Rao marinara
- fresh basil, chopped, I have some in freezer, to taste
- fresh parsley, chopped, to taste
- 2 tablespoons butter, cut into small pieces
Directions:
Preheat oven to 450-degrees.
On a baking sheet, toss prepared squash and onion with EVOO. Add salt and pepper to taste.
Roast for about 15 minutes.
Meanwhile cook the pasta according to package instructions, Drain.
In a large bowl, gently toss the drained pasta, roasted vegetables, marinara sauce, cheeses, basil, parsley, salt and pepper.
Pour the pasta into a greased 9x13-inch pan. Sprinkle with more Parmesan.
Bake for about 20 minutes uncovered until top is golden and cheese melts.
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