Roasted Vegetable Penne Bake Recipe

Name: Roasted Vegetable Penne Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large zucchini, cut into 1-inch pieces; 1 medium sweet red pepper, cut into 1-inch pieces; 1/2 pound medium fresh mushrooms, halved; 1 small onion, cut into 1-inch pieces; 2 tablespoons olive oil; 1-1/2 teaspoons Italian seasoning; 2 cups uncooked penne pasta; 1 can (15 ounces) crushed tomatoes, undrained; 2 ounces provolone cheese, shredded; 3/4 cup frozen peas, thawed; 1/4 cup shredded part-skim mozzarella cheese; 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon butter, cubed

Servings: persons

2 large zucchini, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1/2 pound medium fresh mushrooms, halved
1 small onion, cut into 1-inch pieces
2 tablespoons olive oil
1-1/2 teaspoons Italian seasoning
2 cups uncooked penne pasta
1 can (15 ounces) crushed tomatoes, undrained
2 ounces provolone cheese, shredded
3/4 cup frozen peas, thawed
1/4 cup shredded part-skim mozzarella cheese
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, cubed

1
In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425u00b0 for 20-25 minutes or until tender.
2
Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper.
3
Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350u00b0 for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

728

kcal

Calories

Fat

106

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 15 ingredients. The key ingredients include: 2 large zucchini, cut into 1-inch pieces, 1 medium sweet red pepper, cut into 1-inch pieces, 1/2 pound medium fresh mushrooms, halved, 1 small onion, cut into 1-inch pieces, and more.

Yes, Roasted Vegetable Penne Bake 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.

Roasted Vegetable Penne Bake

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