Cheesy Baked Penne with Roasted Veggies Recipe

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Anne Bradley Modified: April 27, 2022
Cheesy Baked Penne with Roasted Veggies Recipe

How To Make Cheesy Baked Penne with Roasted Veggies

A meatless penne pasta dish loaded with roasted zucchini, red bell peppers, and other vegetables tossed in some balsamic sauce and topped with cheese.

Preparation: 10 minutes
Cooking: 45 minutes
Total: 55 minutes

Serves:

Ingredients

For Veggies:

  • olive oil spray
  • 1red bell pepper,co and cut into 1-inch pieces
  • 8ozmedium zucchini,quartered lengthwise and cut into 1-inch cubes
  • 8ozmedium fennel bulb,ends removed and cut into 1-inch pieces
  • 1cupasparagus,cut into 1-inch pieces
  • ½medium red onion,peeled and sliced into 1-inch pieces
  • 6clovesgarlic,peeled and slightly smashed
  • 1tbspbalsamic vinegar
  • 1tbspextra-virgin olive oil
  • ½tspkosher salt
  • freshly ground black pepper
  • ½tspdried oregano
  • ½tspdried basil

For the Pasta:

  • 12ozPenne pasta
  • 8ozricotta,part-skim
  • ¼cupparsley,fresh chopped
  • ½cupPecorino Romano,grated
  • 8ozmozzarella,part-skim shredded
  • 25.25ozmarinara sauce,1jar Delallo Pomodoro

Instructions

  1. Preheat the oven to 450 degrees F.

  2. Spray a large baking sheet with oil.

  3. Toss the vegetables, red onion and garlic with balsamic, olive oil, ½ teaspoon salt, black pepper, and dried herbs.

  4. Roast until tender on the lower rack of the oven for about 15 to 20 minutes stirring halfway until slightly browned tender.

  5. Meanwhile, bring a large pot of salted water to a boil.

  6. Cook the pasta according to package directions for al dente, (undercooking slightly as it will continue cooking in the oven), drain.

  7. In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.

  8. Spray a deep 13 by 9-inch baking dish with olive oil spray.

  9. Put half of the cooked roasted vegetables into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce.

  10. Spoon the ricotta mixture on top of the sauce in an even layer.

  11. Cover with the remaining pasta, then vegetables, then the remaining sauce.

  12. Finish with the remaining mozzarella and 2 tablespoon Pecorino Romano cheese.

  13. Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.

Nutrition

  • Calories: 455.28kcal
  • Fat: 20.67g
  • Saturated Fat: 8.70g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 8.50g
  • Polyunsaturated Fat: 1.83g
  • Carbohydrates: 47.26g
  • Fiber: 5.30g
  • Sugar: 9.89g
  • Protein: 20.51g
  • Cholesterol: 47.22mg
  • Sodium: 717.72mg
  • Calcium: 361.08mg
  • Potassium: 741.10mg
  • Iron: 2.65mg
  • Vitamin A: 176.58µg
  • Vitamin C: 33.91mg
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