Cheesy Baked Whole Wheat Penne with Roasted Fresh V

Name: Cheesy Baked Whole Wheat Penne with Roasted Fresh Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each sweet red bell peppers cored and cut into 1-inch wide strips; 2 each zucchini quartered lengthwise and cut into 1-inch cubes; 2 each yellow summer squash quartered lengthwise and cut into 1-inch cubes; 4 each mushrooms cremini, halved; 1 each yellow onion peeled and sliced into 1-inch strips; 3 1/2 tablespoons olive oil or canola oil; 1 teaspoon salt divided; 1 teaspoon black pepper freshly ground, divided; 1 tablespoon italian seasoning or herbs de provence; 1 pound pasta, penne whole wheat; 3 cups marinara sauce homemade or store-bought; 1 cup fontina cheese grated; ⅓ cup smoked mozzarella cheese shredded; 113 cups peas, frozen thawed; 1/4 cup parmesan, parmigiano-reggiano cheese, grated plus 1/3 cup for topping, grated; 1 tablespoon butter cut into small pieces, optional

Servings: persons

2 each sweet red bell peppers cored and cut into 1-inch wide strips
2 each zucchini quartered lengthwise and cut into 1-inch cubes
2 each yellow summer squash quartered lengthwise and cut into 1-inch cubes
4 each mushrooms cremini, halved
1 each yellow onion peeled and sliced into 1-inch strips
3 1/2 tablespoons olive oil or canola oil
1 teaspoon salt divided
1 teaspoon black pepper freshly ground, divided
1 tablespoon italian seasoning or herbs de provence
1 pound pasta, penne whole wheat
3 cups marinara sauce homemade or store-bought
1 cup fontina cheese grated
⅓ cup smoked mozzarella cheese shredded
113 cups peas, frozen thawed
1/4 cup parmesan, parmigiano-reggiano cheese, grated plus 1/3 cup for topping, grated
1 tablespoon butter cut into small pieces, optional

1
Preheat the oven to 450F (230C).
2
Toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs in a large bowl, and spread evenly in a single layer on a baking sheet.
3
Roast until tender, 14 to 16 minutes.
4
While the vegetales are roasted, bring a large pot of salted water to a boil over high heat.
5
Add the pasta and cook for about 6 minutes.
6
Since you are going to cook the pasta a second time in the oven, you want to make sure the inside is still hard.
7
Drain in a colander.
8
In a large bowl, combine together the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
9
Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
10
Spread the pasta into a greased 9 by 13-inch casserole dish.
11
Top with the remaining 13 cup Parmesan and butter pieces if needed.
12
Bake until top is golden and cheese melts, 24 to 26 minutes.
13
Cool for a few minutes, serve warm.

6277

kcal

Calories

Fat

1044

Carbs

370

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 16 ingredients. The key ingredients include: 2 each sweet red bell peppers cored and cut into 1-inch wide strips, 2 each zucchini quartered lengthwise and cut into 1-inch cubes, 2 each yellow summer squash quartered lengthwise and cut into 1-inch cubes, 4 each mushrooms cremini, halved, and more.

Yes, Cheesy Baked Whole Wheat Penne with Roasted Fresh 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.

That's it — enjoy your meal!

Cheesy Baked Whole Wheat Penne with Roasted Fresh Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions