My family loved the taste of this recipe witn no alterations to the ingredients. My vegetarian husband thought it was perfect as is, while my non-vegetarian son said he thought it would be nice with a pound of Italian sausage browned and added to it. It is also quick and easy to make, but I had to prep a few things differently...
1. There is no way all those cut veggies can be roasted in a single layer on one pan. I needed two pans lined with parchment paper and I placed them on two oven shelves a little staggered from each other and switched their positions half way through roasting. I was a little short on time the day I made this, so I took the veggies out of the oven at 30” and they were plenty done.
2. I subbed cavatappi pasta for the penne and that may have changed the volume because there was no way this fit into a 13 X 9 casserole dish. I had to use a second smaller casserole dish to use up all the ingredients. I also found I had to use a second jar of marinara sauce to spread even a thin layer of sauce over all those ingredients.
3. Didn’t really see why another 35-40” baking time was needed for a casserole that was pretty much already cooked when you assembled it. I put it in a 400° oven for 20” to warm it through and then broiled the uncovered casserole for 5” to brown the top.Read More
Please provide the calories and nuitrition for this recipe.Read More