BAKED WHOLE GRAIN PENNE WITH FALL VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F. Pulse walnuts, parsley and parmesan in a food processor until they look like bread crumbs.
- Melt the butter in a Dutch oven over medium-high heat. Add the leeks, and squash and cook, covered, stirring occasionally, until just tender, about 5 minutes. Stir in flour, sage, and nutmeg. Reduce heat add gradually add broth and milk. Simmer, stirring, until thickened, 5 minutes. Season with salt and pepper, and remove from heat.
- Cook pasta according to package instructions; drain. Combine pasta with the vegetables and mozzarella. Pour into a 9 by 13-inch casserole. Sprinkle with the walnut topping. Bake until the top is golden, about 25 minutes. Rest 5 minutes before serving.
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Nabin Roka
[email protected]Yum!
Falak Arooj
[email protected]Overall, I highly recommend this baked whole grain penne with fall vegetables. It's a delicious, hearty, and healthy meal that's perfect for any occasion.
ADESANYA ADEBIYI
[email protected]This recipe is a bit time-consuming, but it's totally worth it. The end result is a delicious and impressive dish that's perfect for a special occasion.
Heba Ramzy
[email protected]I'm not a vegetarian, but I really enjoyed this meatless dish. The vegetables were so flavorful and satisfying.
Ori Segal
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet roasted butternut squash and Brussels sprouts.
RIMA HOSSAIN
[email protected]I love the combination of textures in this dish. The creamy sauce, crispy roasted vegetables, and tender pasta all come together perfectly.
Hasna Begum
[email protected]I'm always looking for new and exciting pasta dishes, and this one definitely fits the bill. It's unique, flavorful, and sure to impress your guests.
Luca Luca
[email protected]This recipe is definitely a keeper. I'll be making it again and again.
Idris Liranzo
[email protected]I made this dish ahead of time and it reheated beautifully. It's a great option for busy weeknights.
Justice Zhou
[email protected]This dish is perfect for a cozy fall dinner. It's hearty and comforting, and the flavors are just divine.
Xhettri Dada
[email protected]I'm not a huge fan of Brussels sprouts, but they were roasted to perfection in this dish. I actually really enjoyed them!
Mahi Veer
[email protected]I added some chopped kale to the dish for an extra boost of greens. It turned out great!
dhanushka nishantha
[email protected]The creamy sauce is so rich and decadent, but it's also lightened up by the use of Greek yogurt. It's the perfect balance!
md ariyan Khan
[email protected]I love that this recipe uses whole grain penne, which adds a nice nutty flavor and extra fiber to the dish.
Noor Hani
[email protected]I made this dish for a potluck and it was a huge hit! Everyone raved about the flavors and how well the ingredients complemented each other.
anastasia ksinopoulou
[email protected]The recipe was easy to follow and the dish turned out even better than I had hoped. My family loved it!
Tw D
[email protected]This baked whole grain penne dish was an absolute delight! The combination of fall vegetables, creamy sauce, and nutty penne pasta made for a truly comforting and flavorful meal.