Ingredients
olive oil spray
1red bell pepper,co and cut into 1-inch pieces
8ozmedium zucchini,quartered lengthwise and cut into 1-inch cubes
8ozmedium fennel bulb,ends removed and cut into 1-inch pieces
1cupasparagus,cut into 1-inch pieces
½medium red onion,peeled and sliced into 1-inch pieces
6clovesgarlic,peeled and slightly smashed
1tbspbalsamic vinegar
1tbspextra-virgin olive oil
½tspkosher salt
freshly ground black pepper
½tspdried oregano
½tspdried basil
12ozPenne pasta
8ozricotta,part-skim
¼cupparsley,fresh chopped
½cupPecorino Romano,grated
8ozmozzarella,part-skim shredded
25.25ozmarinara sauce,1jar Delallo Pomodoro
Preparation
Preheat the oven to 450 degrees F.
Spray a large baking sheet with oil.
Toss the vegetables, red onion and garlic with balsamic, olive oil, ½ teaspoon salt, black pepper, and dried herbs.
Roast until tender on the lower rack of the oven for about 15 to 20 minutes stirring halfway until slightly browned tender.
Meanwhile, bring a large pot of salted water to a boil.
Cook the pasta according to package directions for al dente, (undercooking slightly as it will continue cooking in the oven), drain.
In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
Spray a deep 13 by 9-inch baking dish with olive oil spray.
Put half of the cooked roasted vegetables into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce.
Spoon the ricotta mixture on top of the sauce in an even layer.
Cover with the remaining pasta, then vegetables, then the remaining sauce.
Finish with the remaining mozzarella and 2 tablespoon Pecorino Romano cheese.
Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.
