Cheesy Baked Penne with Roasted Veggies

• olive oil spray ↔ Sustituir
• 1 red bell pepper (cored and cut into 1-inch pieces) ↔ Sustituir
• 1 medium (8-ounce zucchini, quartered lengthwise and cut into 1-inch cubes) ↔ Sustituir
• 1 medium (8 oz fennel bulb, ends removed and cut into 1-inch pieces) ↔ Sustituir
• 1 cup asparagus (cut into 1-inch pieces) ↔ Sustituir
• 1/2 medium red onion (peeled and sliced into 1-inch pieces) ↔ Sustituir
• 6 cloves garlic (peeled and slightly smashed) ↔ Sustituir
• 1 tbsp balsamic vinegar ↔ Sustituir
• 1 tbsp extra-virgin olive oil ↔ Sustituir
• 1/2 teaspoon kosher salt ↔ Sustituir
• freshly ground black pepper ↔ Sustituir
• 1/2 tsp dried oregano ↔ Sustituir
• 1/2 tsp dried basil ↔ Sustituir
• 12 oz Delallo Gluten-Free Penne ↔ Sustituir
• 8 oz part-skim ricotta ↔ Sustituir
• 1/4 cup chopped fresh parsley ↔ Sustituir
• 1/2 cup grated Pecorino Romano ↔ Sustituir
• 8 oz part-skim mozzarella (shredded) ↔ Sustituir
• 1 25.25 oz jar marinara sauce (we love Delallo Pomodoro) ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

Esta página puede contener una traducción automática. La fuente original es la referencia.