I’m so excited that fall is here – the cooler temperatures make turning on the oven more bearable. Somehow I only had a half a box of pasta on hand, but that was more than enough on account of all of the roasted veggies in this recipe. My baking dish was so full that I’m not actually sure a full box would have worked as well. I also substituted gouda for the fontina because my local grocery store doesn’t carry it 😦
Anyway, the pasta was delicious, it has enough veggies that I didn’t need to make a salad, and it only took about an hour from start to finish. I will definitely be making this one again.
On the Menu:
- Baked Penne with Roasted Vegetables from Food Network
- Bread from Artisan Bread in Five Minutes a Day