Baked Vegetable Penne Recipe

Name: Baked Vegetable Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 red bell pepper, cored and cut into 1-inch cubes; 12 yellow bell pepper, cored and cut into 1-inch cubes; 1 zucchini, quartered lengthwise and cut into 1-inch cubes; 1 summer squash (optional); 12 vidalia onion, peeled and sliced into 1-inch cubes; 1 dash olive oil; ¾ teaspoon salt, divided; ¾ teaspoon fresh ground black pepper, divided; ½ tablespoon dried Italian herb seasoning or ½ tablespoon herbes de provence; ½ cup penne; 1 12-2 cups marinara sauce, reco barilla; 1 cup frozen peas, thawed; ¼ cup panko breadcrumbs

Servings: persons

12 red bell pepper, cored and cut into 1-inch cubes
12 yellow bell pepper, cored and cut into 1-inch cubes
1 zucchini, quartered lengthwise and cut into 1-inch cubes
1 summer squash (optional)
12 vidalia onion, peeled and sliced into 1-inch cubes
1 dash olive oil
¾ teaspoon salt, divided
¾ teaspoon fresh ground black pepper, divided
½ tablespoon dried Italian herb seasoning or ½ tablespoon herbes de provence
½ cup penne
1 12-2 cups marinara sauce, reco barilla
1 cup frozen peas, thawed
¼ cup panko breadcrumbs

1
Preheat the oven to 450 degrees F.
2
On a baking sheet, spread peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs.
3
Roast until tender, about 15 minutes.
4
Meanwhile, bring a large pot of salted water to a boil over high heat.
5
Add the pasta and cook for about 6 minutes (ONLY 6 minutes so it doesnt overcook when you place in oven on next step).
6
You want to make sure the inside is still hard.
7
Drain in a colander.
8
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
9
Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
10
Pour the pasta into a greased (or foil-wrapped) 5x9-inch baking pan.
11
Top with the panko.
12
Bake until top is golden brown, about 25 minutes.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 12 red bell pepper, cored and cut into 1-inch cubes, 12 yellow bell pepper, cored and cut into 1-inch cubes, 1 zucchini, quartered lengthwise and cut into 1-inch cubes, 1 summer squash (optional), and more.

Yes, Baked Vegetable Penne 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.

That's it — enjoy your meal!

Baked Vegetable Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions