Baked Veggie Penne Recipe

Name: Baked Veggie Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (375 g) box whole wheat penne; 4 tablespoons olive oil; 2 ¼ cups marinara sauce (separated); 1 yellow zucchini; 1 green bell pepper; 1 red bell pepper; 12 onion; 3 garlic cloves (pressed and separated); ½ tablespoon dried basil; 1 cup part-skim ricotta cheese; ¼ cup pre-shredded mozzarella cheese; ground black pepper

Servings: persons

1 (375 g) box whole wheat penne
4 tablespoons olive oil
2 ¼ cups marinara sauce (separated)
1 yellow zucchini
1 green bell pepper
1 red bell pepper
12 onion
3 garlic cloves (pressed and separated)
½ tablespoon dried basil
1 cup part-skim ricotta cheese
¼ cup pre-shredded mozzarella cheese
ground black pepper

1
Preheat over to 350.
2
(I like to do this once the vegetables have been sauteed.
3
).
4
Cut bell peppers and zucchini into bite sized chunks.
5
Dice onion and press 2 cloves of garlic.
6
Toss together in a medium bowl with 2 tbls olive oil and some ground black pepper.
7
In a medium frying pan heat 2 tbls olive oil and saute mixed vegetables for about 5 minutes.
8
Set aside.
9
In a large pot cook the box of penne in salted water, according to package directions.
10
Once cooked let stand for about 5 minutes.
11
While the pasta is cooking, in a large bowl, mix together ricotta, dried basil, 1 clove of pressed garlic, and 1 1/2 cups of marinara sauce.
12
While pasta is set aside, add veggies to ricotta mixture.
13
Once pasta has cooled slightly add to ricotta and veggie mixture.
14
Coat the bottom of a 7x11 baking dish with 3/4 cup marinara sauce and pour pasta mixture on top.
15
Top it of with shredded mozzarella cheese.
16
Bake on the middle rack for 30 minutes.

509

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 12 ingredients. The key ingredients include: 1 (375 g) box whole wheat penne, 4 tablespoons olive oil, 2 ¼ cups marinara sauce (separated), 1 yellow zucchini, and more.

Yes, Baked Veggie 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 Veggie Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions