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Baked Penne with Roasted Vegetables
Servings
6
Prep Time
10 minutes
Cook Time
56 minutes
Ingredients
- 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)
Instructions
- Preheat the oven to 450°F.
- 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.
- 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.
- 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.
- 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
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 667
Amount/Serving
% Daily Value
- Carbs
- 81 grams
- Protein
- 26 grams
- Fat
- 27 grams
- Saturated Fat
- 11 grams
- Cholestrol
- 50 milligrams
- Sodium
- 1145 milligrams
- Fiber
- 9 grams
- Sugar
- 16 grams
9 comments
Can penne pasta with roasted vegetables be prepared and frozen for a week in advance?
Ciao Laurie, Yes! Just store it in an airtight container, and when you’re ready to enjoy, reheat and toss with a little olive oil or sauce.
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!!
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.
Prep time took me 50 min. Not 10. I haven’t tried it yet cooking it tonight so I hope it tastes delicious
Wonderful recipe! I always make too much. How long will it keep in the refrigerator? Can I freeze this?
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?
What a perfect gift for new parents! This is one of our favorite go-to meals. Thank you!
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.