Three-Cheese Baked Penne with Roasted Vegetables

Name: Three-Cheese Baked Penne with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet red pepper, chopped; 1 sweet yellow pepper, chopped; 3 cups (750 mL) quartered mushrooms ( 1/2 lb/250 g); 2 zucchini, diced; 1 small eggplant, diced; 3 cloves garlic, minced; 1/4 cup (50 mL) olive oil; Salt and pepper; 1/2 cup (125 mL) chopped fresh parsley; 2 tbsp (25 mL) chopped fresh basil (or 2 tsp/10 mL dried); 1/2 tsp (2 mL) dried rosemary; 5 cups (1.25 L) penne pasta; 3 1/2 cups (875 mL) meatless spaghetti sauce; 3 1/2 cups (875 mL) shredded mozzarella cheese; 2 cups (500 mL) diced Fontina cheese; 1 cup (250 mL) freshly grated Parmesan cheese

Servings: persons

1 sweet red pepper, chopped
1 sweet yellow pepper, chopped
3 cups (750 mL) quartered mushrooms ( 1/2 lb/250 g)
2 zucchini, diced
1 small eggplant, diced
3 cloves garlic, minced
1/4 cup (50 mL) olive oil
Salt and pepper
1/2 cup (125 mL) chopped fresh parsley
2 tbsp (25 mL) chopped fresh basil (or 2 tsp/10 mL dried)
1/2 tsp (2 mL) dried rosemary
5 cups (1.25 L) penne pasta
3 1/2 cups (875 mL) meatless spaghetti sauce
3 1/2 cups (875 mL) shredded mozzarella cheese
2 cups (500 mL) diced Fontina cheese
1 cup (250 mL) freshly grated Parmesan cheese

1
In a large shallow pan, toss together the red and yellow peppers, mushrooms, zucchini, eggplant, garlic and oil; spread out and roast in 450F (230C) oven for about 25 minutes or until softened, stirring once or twice.
2
Season with salt and pepper to taste.
3
Sir in 1/3 cup (75 mL) of the parsley, basil and rosemary.
4
Meanwhile, in a large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm.
5
Pour in 2 cups (500 mL) cold water; then drain well and let cool.
6
Gently combine with spaghetti sauce, vegetables, mozzarella cheese, Fontina cheese and half of the Parmesan.
7
Transfer to a greased shallow 12-cup (3 L) baking dish.
8
Sprinkle with remaining Parmesan and parsley.
9
(Pasta can be prepared to this point, covered and refrigerated for up to 1 day, or frozen for up to 2 months.
10
Thaw in refrigerator.
11
Bring to room temperature before heating.)
12
Bake, covered with greased foil, in 375F (190C) oven for 30 minutes.
13
Uncover and bake for 10 to 15 minutes longer or until bubbly.

1941

kcal

Calories

Fat

241

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 16 ingredients. The key ingredients include: 1 sweet red pepper, chopped, 1 sweet yellow pepper, chopped, 3 cups (750 mL) quartered mushrooms ( 1/2 lb/250 g), 2 zucchini, diced, and more.

Yes, Three-Cheese Baked Penne with Roasted 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!