cheesy baked penne with roasted veggies
penne baked with cheese, sauce and loaded with healthy vegetables in every bite . roasted zucchini, red bell peppers, asparagus, red onion and fennel are tossed with balsamic and herbs then roasted for the best tasting meatless baked pasta dish ever
olive oil spray, red bell pepper, medium, medium, asparagus, medium red onion, garlic, balsamic vinegar, extra virgin olive oil, kosher salt, freshly ground black pepper, dried oregano, dried basil, delallo gluten free penne, part skim ricotta, chopped fresh parsley, grated pecorino romano, part skim mozzarella, 25.25 oz jar marinara sauce we love delallo pomodoro
- olive oil spray
 - 1 red bell pepper
 - 1 medium
 - 1 medium
 - 1 cup asparagus
 - 1/2 medium red onion
 - 6 cloves garlic
 - 1 tbsp balsamic vinegar
 - 1 tbsp extra virgin olive oil
 - 1/2 teaspoon kosher salt
 - freshly ground black pepper
 - 1/2 tsp dried oregano
 - 1/2 tsp dried basil
 - 12 oz delallo gluten free penne
 - 8 oz part skim ricotta
 - 1/4 cup chopped fresh parsley
 - 1/2 cup grated pecorino romano
 - 8 oz part skim mozzarella
 - 1 25.25 oz jar marinara sauce we love delallo pomodoro

- preheat the oven to 450 degrees f.
 - spray a large baking sheet with oil, toss the peppers, zucchini, fennel, asparagus, red onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper, and dried herbs.
 - roast until tender on the lower rack of the oven, about 15 to 20 minutes stirring halfway, until slightly browned tender.
 - meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente, undercooking slightly as it will continue cooking in the oven, drain.
 - in a medium bowl, combine the ricotta, parsley, 6 tablespoons of the pecorino romano cheese and half of the mozzarella cheese.
 - spray a deep 13x9 inch baking dish with olive oil spray.
 - put half of the cooked roasted vegetables into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce.
 - spoon the ricotta mixture on top of the sauce in an even layer.
 - cover with the remaining pasta, then vegetables, then the remaining sauce.
 - finish with the remaining mozzarella and 2 tbsp pecorino romano cheese.
 - cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.
 - .

### Human: Generate cooking recipes. Include ingredients:
- olive oil spray
- 1 red bell pepper
- 1 medium
- 1 medium
- 1 cup asparagus
- 1/2 medium red onion
- 6 cloves garlic
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 12 oz delallo gluten free penne
- 8 oz part skim ricotta
- 1/4 cup chopped fresh parsley
- 1/2 cup grated pecorino romano
- 8 oz part skim mozzarella
- 1 25.25 oz jar marinara sauce we love delallo pomodoro

 ### Assistant: The ingredients you'll need are:
- olive oil spray
- 1 red bell pepper
- 1 medium
- 1 medium
- 1 cup asparagus
- 1/2 medium red onion
- 6 cloves garlic
- 1 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 12 oz delallo gluten free penne
- 8 oz part skim ricotta
- 1/4 cup chopped fresh parsley
- 1/2 cup grated pecorino romano
- 8 oz part skim mozzarella
- 1 25.25 oz jar marinara sauce we love delallo pomodoro


You can follows these steps to make the recipe:
- preheat the oven to 450 degrees f.
- spray a large baking sheet with oil, toss the peppers, zucchini, fennel, asparagus, red onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper, and dried herbs.
- roast until tender on the lower rack of the oven, about 15 to 20 minutes stirring halfway, until slightly browned tender.
- meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente, undercooking slightly as it will continue cooking in the oven, drain.
- in a medium bowl, combine the ricotta, parsley, 6 tablespoons of the pecorino romano cheese and half of the mozzarella cheese.
- spray a deep 13x9 inch baking dish with olive oil spray.
- put half of the cooked roasted vegetables into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce.
- spoon the ricotta mixture on top of the sauce in an even layer.
- cover with the remaining pasta, then vegetables, then the remaining sauce.
- finish with the remaining mozzarella and 2 tbsp pecorino romano cheese.
- cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.
- .

