For those who love the rich flavors of roasted vegetables paired with the comforting texture of pasta, baked penne with roasted vegetables is a match made in culinary heaven. This dish is not only bursting with colors and flavors but is also versatile enough to accommodate any season's produce. Whether it's a standalone vegetarian main or a side dish for a larger feast, this baked penne recipe offers a delightful way to enjoy your veggies. Let’s walk through how to create this vibrant and hearty meal that's perfect for any occasion.
Ingredients:
- 1 zucchini, cut into cubes
- 1 yellow squash, cut into cubes
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 small red onion, sliced
- 2 cups of cherry tomatoes
- 3 cloves of garlic, minced
- ¼ cup of olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon of dried Italian herbs or herbes de Provence
- 1 pound of penne pasta
- 3 cups of marinara sauce
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- ½ cup of grated Parmesan cheese
- Fresh basil, chopped (for garnish)
Instructions:
1. Roast the Vegetables: Preheat your oven to 425 degrees Fahrenheit. In a large bowl, toss the zucchini, yellow squash, bell peppers, red onion, and cherry tomatoes with olive oil, minced garlic, salt, pepper, and dried herbs until everything is evenly coated. Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.
2. Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
3. Combine Ingredients: In a large mixing bowl, combine the roasted vegetables, cooked penne, and marinara sauce. Add the ricotta cheese and mix gently, ensuring the pasta and vegetables are well coated with the sauce and cheese.
4. Assemble the Dish: Pour the pasta mixture into a greased 9x13 inch baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
5. Bake: Reduce the oven temperature to 375 degrees Fahrenheit and bake the dish for 20-25 minutes, or until the cheese is bubbly and golden brown.
6. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving to add a fresh, aromatic touch.
Conclusion:
Baked penne with roasted vegetables is a fantastic way to enjoy a nutritious, vegetable-packed meal that is as easy to make as it is delicious. This dish can be customized with any seasonal vegetables you have on hand, making it a year-round favorite. The combination of creamy cheeses and rich marinara sauce baked to perfection ensures each bite is indulgent. Ideal for a family dinner, potluck, or any gathering, this baked penne offers a comforting and satisfying meal that will delight vegetarians and meat-lovers alike. Enjoy this colorful, flavorful dish that brings the bounty of the garden to your table in an utterly delectable way.
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Baked Penne with Roasted Vegetables Recipe
- Total Time: 60 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Baked Penne with Roasted Vegetables is a colorful and hearty dish featuring al dente penne pasta mixed with a variety of roasted vegetables, smothered in marinara sauce and topped with melty cheeses.
Ingredients
- 1 box (12 oz) penne pasta
- 2 cups marinara sauce
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 small red onion, chopped
- 1 cup cherry tomatoes
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 425°F (220°C).
- Toss zucchini, bell pepper, onion, and cherry tomatoes with olive oil, salt, pepper, and Italian seasoning. Spread on a baking sheet and roast for 20 minutes.
- Cook penne according to package instructions; drain.
- In a large bowl, combine cooked penne, roasted vegetables, and marinara sauce. Transfer to a baking dish.
- Sprinkle with mozzarella and Parmesan cheeses.
- Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden.
Notes
- Add mushrooms or spinach for extra flavor and nutrients.
- For a vegan version, use plant-based cheese and check that the marinara sauce is vegan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 20mg
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