Penne Giardiniere Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the penne and cook until al dente according to package directions (about 10-11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Warm marinara

While the pasta cooks, pour the marinara sauce into a medium saucepan and warm over low heat until gently simmering. Stir in the dried oregano, half the kosher salt (3/4 tsp), and black pepper. Keep warm on the lowest heat.

Fire-roast or char vegetables (if not pre-roasted)

If the bell peppers and red onion are not already fire-roasted, place them under a broiler or on a hot grill until skins are blistered and slightly charred (6–10 minutes), turning to char evenly. Transfer to a bowl and cover for 10 minutes, then peel if desired and slice into strips. Alternatively, use jarred fire-roasted peppers and pre-roasted onion slices.

Sauté mushrooms and combine with roasted peppers

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and a pinch of salt; cook, stirring occasionally, until they release moisture and begin to brown, about 5–6 minutes. Add the fire-roasted red and yellow bell pepper slices and roasted onion; sauté 2–3 minutes to warm through. Add the minced garlic and crushed red pepper flakes; cook 30–45 seconds until fragrant. Remove from heat.

Wilt spinach

In the same skillet, push the vegetables to one side, add the remaining 1 tablespoon olive oil and the packed baby spinach. Cook, stirring, until the spinach wilts (1–2 minutes). Combine spinach with the other vegetables in skillet and season with remaining 3/4 tsp kosher salt; adjust pepper to taste.

Preheat oven to 375°F (190°C) if you plan to bake to meld cheeses. In a large mixing bowl, combine the drained penne, warmed marinara, vegetable mixture, and half of the shredded mozzarella (3/4 cup). Add the fresh basil pesto and 2–4 tablespoons of reserved pasta water as needed to loosen the sauce and evenly coat the pasta. Taste and adjust salt and pepper.

Transfer the pasta mixture to a lightly oiled 9x13-inch baking dish (or an equivalent catering pan). Sprinkle the remaining mozzarella evenly over the top, then scatter the crumbled ricotta salata and grated parmesan across the surface.

Bake uncovered for 12–15 minutes, until the cheese is melted and bubbly and edges begin to brown. If you prefer not to bake, you may instead finish on the stovetop: cover the skillet and cook over low heat 3–4 minutes until cheese melts, then transfer to serving dish.

Remove from oven and let rest 5 minutes. Sprinkle with fresh basil chiffonade and optional extra grated parmesan before serving. Taste and add additional salt or pepper as needed.

Serve hot family-style from the catering pan. Estimated portion: the recipe yields approximately 6 servings as a side or 4 servings as an entrée depending on portion size.