Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Become a Member and get free shipping on your orders!


Photo Credit: Elizabeth Newman

Baked Penne with Roasted Vegetables

10 MINPrep Time
56 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
You must be signed in to print this content

Here's a great way to get all your veggies in, with tons of flavor. I used to make this often when I was a caterer as an alternative entrée for non-meat eaters because it's an elegant dish with lots of colors and textures. It's also quite convenient, because it can be prepared ahead of time, so if you have vegetarian guests at your next gathering, you can assemble this early and then just pop it in the oven while you're making the rest of the dinner. But don't think this is strictly for vegetarians; it's a real crowd-pleaser all around.

Baked Penne with Roasted Vegetables

Baked Penne with Roasted Vegetables



Prep Time

10 minutes

Cook Time

56 minutes




Giada De Laurentiis

Image of Baked Penne with Roasted Vegetables


  • 2 red bell peppers (cored, seeded, and cut into 1-inch strips)
  • 2 zucchini (quartered lengthwise and cut into 1-inch pieces)
  • 2 summer squash (quartered lengthwise and cut into 1-inch pieces)
  • 4 cremini mushrooms (quartered)
  • 1 yellow onion (peeled and sliced into 1-inch strips)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon dried Italian herb blend or herbes de Provence
  • 1 pound penne or elicoidali pasta
  • 3 cups marinara sauce, such as Bio Orto
  • 1 cup grated fontina cheese
  • 1/2 cup grated smoked mozzarella
  • 1/4 cup grated Parmesan (plus 1/3 cup for topping)
  • 1 1/2 cups frozen peas (thawed)
  • 2 tablespoons unsalted butter (cut into small pieces)


  1. Preheat the oven to 450°F.
  2. On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms, and onion with the olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the herbs. Bake until tender, about 15 -minutes.
  3. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure it is not completely cooked. Drain in a colander.
  4. In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, fontina, mozzarella, 1/4 cup of the Parmesan, the peas, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently mix using a wooden spoon until all the pasta is coated with the sauce and the ingredients are -combined.
  5. Pour the pasta into a greased 9 x 13 x 2-inch baking dish. Top with the remaining 1/3 cup of Parmesan cheese and the butter pieces. Bake until the top is golden and the cheese melts, about 25 -minutes.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
81 grams
26 grams
27 grams
Saturated Fat
11 grams
50 milligrams
1145 milligrams
9 grams
16 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
nut free

7 reviews & comments

  • Author's avatar image

    This was fabulous! My entire family loved it. I love the large quantity of veggies in this dish.I tweaked it a little and added some garlic, and substituted sauteed spinach for peas. I also added two spicy chicken sausages. This recipe was a keeper. All of the flavors were so well-balanced. Yum!!

  • Author's avatar image
    Pamela Heebner - Jun 09

    I don't eat meat so this was a great recipe for me to try. Also, my prep time was way longer than 10 minutes. I do eat fish & chicken and have tried your sheet pan shrimp with veggies which was to die for. Have one problem: when I go to copy recipe there is nothing that says "print". Also when I do copy & paste recipe there is no picture which may sound strange but helps me.

  • Author's avatar image
    Sandra Smith - Jun 09

    Prep time took me 50 min. Not 10. I haven’t tried it yet cooking it tonight so I hope it tastes delicious

  • Author's avatar image
    Allyson Mizia - Jun 09

    can you make this the night before? would you just do everything prior to baking the dish and just bake the next day when ready?

  • Author's avatar image
    Christiane Johnson - Jun 09

    Wonderful recipe! I always make too much. How long will it keep in the refrigerator? Can I freeze this?

  • Author's avatar image
    The Giadzy Kitchen - Jun 09

    What a perfect gift for new parents! This is one of our favorite go-to meals. Thank you!

  • Author's avatar image
    Jamie Nugent - Jun 09

    I have made this recipe SO many times! It is one of our favorite cold-weather family meals, and I’ve brought it to numerous friends who’ve recently had a baby.

Please sign in or create an account to review or comment on recipes.