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.

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 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.

Baked Vegetable Penne

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