After the kids had fun earlier in the week, it was time for a little adult fun. We had our 2nd Supper Club hosted by Trina and Hal.
Peach Bellini's
Mini Fritatta's
Hot Artichoke Crostini
Chicken Parmesan
Baked Penne with Roasted Vegetables
Summer Fruit Crostada
Chocolate-Hazelnut Tart
Thank you Trina and Hal for sharing your home with us. Your home was beautiful, cozy and inviting. Your dinner table was perfect and the conversation was outstanding. That night is going to be hard to beat!!!
Now for those of you who would like to try the Baked Penne recipe, here it is. I also recommend making the roast vegetables as a dinner side one night. They were great all by themselves.
Bon Appetite!
Baked Penne with Roasted Vegetables
2 red peppers. cored and cut into 1 inch pieces
2 zucchini, quartered lengthwise and cut into 1 inch cubes
2 summer squash, quartered lengthwise and cut into 1 inch cubes
4 cremini mushrooms, quartered
1 yellow onion, peeled and sliced into 1 inch strips
1/4 cup extra virgin olive oil
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 tablespoon Italian Herb mix
1 pound penne pasta
3 cups marinara sauce
1 cup grated fontina cheese
1/2 cup grated smoked mozzerella
1/4 cup grated parmesan cheese + 1/3 cup for topping
2 tablespoons of butter, cut into small pieces
Directions:
Preheat the oven to 450 degrees F. On a baking sheet, toss the cut vegetables with olive oil. 1/2 teaspoon of salt and 1/2 teaspoon of pepper and the dried Italian herbs. Roast until tender. Approx. 20 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 8 minutes. Leave the pasta very al dente because you will be baking the pasta in the oven once everything is mixed together. Drain in a colander.
In a large bowl, toss the drained pasta, with the roasted veggies, marinara sauce, cheeses, the rest of the salt and pepper. Using a wooden spoon, gently mix until all the pasta is covered and all the ingredients are combined.
Pour the pasta into a greased 9x13 inch pan. Top with remaining parmesan cheese and spread out butter pieces along the top. Bake at 400 degrees F until top is golden brown and cheese melts. Approx. 25 minutes.