Oh my! Mother’s Day weekend was exhausting for me. I needed a few extra days to recover this year, so I apologize for the lack of posting earlier this week. On the bright side, most of Mother’s Day brunch was an absolute hit and I can’t wait to post some of the recipes. Some others however, need some tweaking before they are presented for your consumption 🙂
Since I haven’t even imported my pictures yet (I told you I needed a break), I thought I would post a recipe that had been inspiration to the Mother’s Day main dish. I first made this dish last summer during “Family Beach Week”. We are each responsible for at least one meal, and I thought this would be a great dish for two reasons:
1. It is a big family, I needed something I could make into a big dish and easily double.
2. I grew up on a meat & potatoes farm diet, I thought a vegetarian dish would be funny
Wondering the results of that night?
1. It was perfect because we were able to keep mushrooms out of one pan, keeping me happy.
2. My dad stating partway through his first serving, “It could use some meat”.
So, it was successful. Maybe if I make it again this year at the beach I will add some meat to satisfy everyone. But really the versatility of this dish is one of the things that make it so great. If you want more/different vegetables, feel free. If you want some meatiness, feel free. Otherwise, I tried to follow Giada De Laurentiis’ recipe pretty closely, although mine is still not as pretty.
What You Need
2 summer squash
2 red bell peppers
1 large yellow onion
1/4 cup olive oil
1 Tbsp Herbs de Provence
Salt & Pepper
1 lb penne pasta
3 cups marinara sauce
1 cup grated fontina
1/2 cup grated mozzarella
1/4 cup grated Parmesan
1/3 cup grated Parmesan
2 Tbsp butter, cut into small pieces
Preheat your oven to 450F. And get your pasta water started. Cut the zucchini and squash into 1 inch chunks, and the onion and pepper into 1″ strips.
In a large bowl toss all step one ingredients together. When cooking the pasta, only cook for about 6-7 minutes. You want it to be undercooked since you will be baking it later.
Spread vegetables into a foil lined baking dish. Roast in the oven for about 15-20 minutes until tender.
Once the pasta & veggies are done, combine with all step three ingredients.
Spread into a large baking dish. Top with remaining parmesan and dot butter pieces around the top.
Bake for 25 minutes until golden brown and crispy.
Serve and enjoy!
Serves: 6-8 Cost: ~$4/serving (6 servings)