Roasted vegetable baked penne has been one of my favorite dishes to make since high school. It's not difficult, but it is time consuming - so it's perfect for those days when you want to spend a peaceful day in the kitchen (and need to feed a crowd). It's infinitely adaptable and always turns out great.
On one pan, roast 3-4 small squash/zuchhinis with olive oil and sea salt at around 375 until golden and crispy. On another pan, roast some baby heirloom tomatoes in olive oil and balsamic vinegar.
Sautee mushrooms on the stove with butter, truffle oil, garlic, and rosemary until browned and on the crispy side.
Sautee onions until caramelized.
Make a homemade tomato sauce. Mine is pretty simple - garlic, onions, two cans diced tomatoes, olive oil, balsamic vinegar, basil, salt, pepper, and extra red pepper for a kick.
Cook pasta until it's halfway done.
Mix all the ingredients together, plus 12-16oz of ricotta, 10oz of fresh mozzerella, fresh basil, and a couple handfuls of sundried tomatoes. Pour into dish and top with parmesan and more basil. Bake at 350 degrees or until the top is browned, about 30 minutes.