Pasta Al Forno With Veggies

• 1 pkg (14.5 oz) Penne Pasta, cooked per pkg directions
• 2 pkgs (8 oz each) Sliced Baby Bella Mushrooms
• 1 pkg (12 oz)Cauliflower or broccoli Florets
• 1/4 cup plus 2 Tbsp Wegmans Basting Oil, divided
• Salt and pepper to taste
• 1 cup Wegman's Italian Classics Parmesan Cream Sauce
• 1 Can Condensed Cream of Mushroom Soup with 1 cup of water (OR use 1 cup milk & 1/4 cup dry white wine).
• 1 1/2 cups frozen peas
• Zest of 1 lemon (1-2 tsp)
• .25 oz)Fresh Thyme, stripped, leaves rough chopped
• 3/4 cup grated parmesan cheese divided
• 2 Tbsp Italian Classics Black Truffle Extra-Virgin Olive Oil
• 1/2 cup Bread Crumbs

1. You'll Need: Baking sheet, braising pan, nonstick cooking spray
2. Directions:
3. Preheat oven to 450 degrees.
4. 1. Toss mushrooms, cauliflower (or broccoli), and 1/4 cup basting oil in bowl. Season to taste with salt and pepper. Spread on baking sheet in single layer. Roast 25-30 min until mushrooms are lightly browned. Remove from oven; set aside. Reduce oven temp to 375 degrees.
5. 2. Rinse cooked pasta with cool water; transfer to large mixing bowl. Add mushroom and cauliflower mixture, cream sauce, mushroom soup, peas, lemon zest, thyme, 1/4 cup cheese, and truffle oil. Stir together to blend. Season to taste with salt and pepper.
6. 3. Add breadcrumbs, remaining 2 Tbsp basting oil, and remaining 1/2 cup cheese to small bowl; stir to combine. Set aside.
7. 4. Spray braising pan with nonstick cooking spray. Transfer pasta mixture to pan; top with breadcrumb mixture.
8. 5. Bake about 1 hour until thoroughly heated and top is golden brown.
9. Option(s):
10. Drizzle servings with truffle oil.

penne pasta, pkgs, ozcauliflower, basting oil, salt, parmesan cream sauce, condensed cream, frozen peas, lemon, ozfresh thyme, parmesan cheese, italian classics, bread crumbs

Taken from www.epicurious.com/recipes/member/views/pasta-al-forno-with-veggies-50127261 (may not work)