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Baked Penne With Roasted Vegetables


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  • 2 red peppers cored, and cut into 1" wide strips
  • 2 zucchini quartered
  • lengthwise, and cut into 1" cubes
  • 2 summer squash quartered
  • lengthwise, and cut into 1" cubes
  • 4 cremini mushrooms halved
  • 1 yellow onion peeled, and sliced into 1" strips
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt divided
  • 1 teaspoon freshly-ground black pepper divided
  • 1 tablespoon dried Italian herb mix (or herbs de Provence)
  • 1 pound penne pasta
  • 3 cups marinara sauce (store bought or homemade)
  • 1 cup grated fontina cheese
  • 1/2 cup grated smoked mozzarella
  • 1 1/2 cups frozen peas thawed
  • 1/4 cup grated Parmesan plus
  • 1/3 cup grated Parmesan for topping
  • 2 tablespoons butter cut small pieces


Servings 6


Step 1

Preheat the oven to 450 degrees.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9- by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

This recipe yields 6 servings.

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