Baked Penne With Roasted Vegetables Recipe

Name: Baked Penne With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red peppers, 1-inch wide strips; 2 zucchini, 1-inch cubes; 2 summer squash, 1-inch cubes; 4 cremini mushrooms, halved; 1 yellow onion, 1-inch strips; 1/4 cup extra-virgin olive oil; 1 tablespoon dried Italian herb mix or herbs de Provence; 4 cups penne pasta; 3 cups marinara sauce (store bought or homemade); 1 1/2 cups frozen peas, thawed; 1 cup grated fontina cheese; 1/2 cup grated smoked mozzarella; 1/4 cup grated Parmesan, plus about 1/4 cup for topping; 2 tablespoons butter, cut into small pieces

Servings: persons

2 red peppers, 1-inch wide strips
2 zucchini, 1-inch cubes
2 summer squash, 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, 1-inch strips
1/4 cup extra-virgin olive oil
1 tablespoon dried Italian herb mix or herbs de Provence
4 cups penne pasta
3 cups marinara sauce (store bought or homemade)
1 1/2 cups frozen peas, thawed
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1/4 cup grated Parmesan, plus about 1/4 cup for topping
2 tablespoons butter, cut into small pieces

1
Preheat oven to 450 degrees F.
2
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions. Toss with olive, salt, and pepper. Roast until tender, about 15 minutes.
3
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes, a little less than al dente. Drain in a colander.
4
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, salt, and pepper.
5
Pour the pasta into a greased 9 by 13-inch pan (or a large casserole dish). Top with the remaining Parmesan cheese and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

1382

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 red peppers, 1-inch wide strips, 2 zucchini, 1-inch cubes, 2 summer squash, 1-inch cubes, 4 cremini mushrooms, halved, and more.

Yes, Baked Penne With Roasted Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Penne With Roasted Vegetables

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