Family friendly Main Italian

Baked penne with roasted vegetables

Name: Baked penne with roasted vegetables
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Cuisine: /italian
Ingredients: 2 Spanish onions, cut into wedges; 2 leeks, sliced; 2 zucchini, cut into chunks; 1 fennel bulb, cut into wedges; 250g punnet red cherry tomatoes; 250g punnet yellow cherry tomatoes; 1 sweet potato, peeled, cut into chunks; 2 tablespoons chopped fresh thyme; 6 tablespoons olive oil; 350g penne pasta; 6 anchovies; 6 (about 100g) thin slices prosciutto; 1 garlic clove; 1 cup torn fresh basil leaves; 200g bocconcini, cut into small chunks; 4 tablespoons cream

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20m

55m

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You can vary the vegetables in this dish depending on what's seasonally available.

2 Spanish onions, cut into wedges
2 leeks, sliced
2 zucchini, cut into chunks
1 fennel bulb, cut into wedges
250g punnet red cherry tomatoes
250g punnet yellow cherry tomatoes
1 sweet potato, peeled, cut into chunks
2 tablespoons chopped fresh thyme
6 tablespoons olive oil
350g penne pasta
6 anchovies
6 (about 100g) thin slices prosciutto
1 garlic clove
1 cup torn fresh basil leaves
200g bocconcini, cut into small chunks
4 tablespoons cream

Method

1.

Preheat oven to 200°C.
2.

Place all the vegetables and the tomatoes on a large baking tray, sprinkle with the thyme and drizzle with 2 tablespoons olive oil. Toss well to combine. Season with salt and freshly ground black pepper and roast in the preheated oven for 30 minutes.
3.

Cook the penne in a large saucepan of boiling salted water following packet directions or until al dente.
4.

Place the anchovies, prosciutto, garlic and basil in a food processor. Add the remaining olive oil and process until a coarse paste.
5.

In a large saucepan, toss together the roasted vegetables and their cooking juices, the anchovy paste and the pasta. Stir in the bocconcini and cream, then pour into a large baking dish. Bake in the oven for 15 minutes.
6.

Serve the baked penne straight from the baking dish.