Prescott Penne with Roasted Vegetables (I took liberties with the name)

Greetings Girls,

Today I am hungry, so I am posting the recipe Nancy made on Saturday night when we were in Prescott. Those of us that were there can attest that it is fabulous! The roasted vegetables were tender and oh so flavorful.

I also wanted to mention that no ones home address, phone number or other personal information will be posted on this blog, so no worries, if there were worries.



"Good books, like good friends are few and chosen, the more selected the more enjoyable"~ Louisa May Alcott, author of Little Women

Penne with Roasted Vegetables

Serves 12-15

1 sweet red pepper, chopped

1 sweet yellow pepper, chopped

1 box quartered mushrooms

2 zucchini, diced

1 small eggplant, diced

3 cloves garlic, minced

¼ cup olive oil

Salt & pepper to taste

½ cup chopped fresh parsley

2 Tbsp chopped fresh basil

½ tsp dried rosemary

5 cups penne pasta (1 lb)

2 26-oz jars vodka sauce (or other spaghetti sauce)

3 ½ cups shredded mozzarella cheese

2 cups diced Fontina cheese

1 cup freshly grated Parmesan cheese

          In a large shallow pan, toss together the red & yellow peppers, mushrooms, zucchini, eggplant, garlic and oil; spread out to single layer and roast in 450-degree oven for about 20 minutes or until softened, stirring once during cooking. Season with salt and pepper to taste. Stir in 1/3 cup of the parsley, basil and rosemary.

          Meanwhile, in a large pot of boiling salted water, cook pasta for 8-10 minutes or until tender but firm. Pour in 2 cups cold water; then drain and let cool. Gently combine with vodka sauce, vegetables, mozzarella cheese, Fontina cheese and half of the parmesan. Transfer to a greased 9 x 13” pan.

          Sprinkle with remaining Parmesan and parsley. (Pasta can be prepared to this point, covered and refrigerated for up to 1 day, or frozen for up to 2 months. Thaw in refrigerator. Bring to room temperature before heating.)

          Bake, covered with greased foil, in 375-degree oven for 30 minutes. Uncover and bake for 15 minutes longer, or until bubbly.

Note: Also good with 4 mild Italian Sausages, sliced, sautéed and added before baking.