From the Lovely Kitchen of Home of Cooks
Time to Prepare: 25 minutes Cook Time: 45 minutes Serving: 6 People
Vegetable Ingredients: 1 cup asparagus cut into 1 inch pieces 1 medium zucchini cut into 1-inch cubes 1 red bell pepper cut into 1-inch cubes 1 small red onion sliced into 1 inch pieces 6 garlic cloves, peeled and smashed 1 tablespoon olive oil 1 tablespoon balsamic vinegar ½ teaspoon salt pepper to taste ½ teaspoon dried basil ½ teaspoon dried oregano For the Pasta: 12 oz casarecce pasta ½ cup pecorino romano cheese 8 oz part-skim ricotta 8 oz part-skim shredded mozzarella ¼ cup chopped fresh parsley 1 jar marinara sauce (25 oz. - I like Rao) Cooking Method
In a large baking sheet, toss the zucchini, peppers, asparagus, red onion and garlic with olive oil, balsamic oil, dried herbs, salt and pepper. Roast until tender for 15-20 minutes stirring halfway.
Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions for al dente, undercooking by four minutes. The pasta will continue to bake in the oven.
Drain the pasta and return to the pot. Add the roasted vegetables, one tablespoon of olive oil and stir.
In a medium bowl, combine the ricotta, half of the shredded mozzarella, 6 tablespoons of the pecorino romano and the parsley.
Place half of the pasta and roasted vegetables into a 9x13 deep baking dish sprayed with olive oil. Top with sauce and spoon the ricotta mixture on top of the sauce in an even layer. Add the remaining pasta and roasted vegetables and the remaining sauce. Top with remaining pecorino romano and shredded mozzarella cheese.
Cover with foil and bake in a 400 degree F preheated oven for 25 minutes until mozzarella is melted.
You may substitute with penne, rigatoni, ziti or pasta of your choice. Pecorino Romano may be substituted with grated parmesan or Parmigiano Reggiano.
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