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.
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
-
Preheat the oven to 450 degrees F.
-
Spray a large baking sheet with oil.
-
Toss the vegetables, red onion and garlic with balsamic, olive oil, ½ teaspoon salt, black pepper, and dried herbs.
-
Roast until tender on the lower rack of the oven for about 15 to 20 minutes stirring halfway until slightly browned tender.
-
Meanwhile, bring a large pot of salted water to a boil.
-
Cook the pasta according to package directions for al dente, (undercooking slightly as it will continue cooking in the oven), drain.
-
In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
-
Spray a deep 13 by 9-inch baking dish with olive oil spray.
-
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.
-
Spoon the ricotta mixture on top of the sauce in an even layer.
-
Cover with the remaining pasta, then vegetables, then the remaining sauce.
-
Finish with the remaining mozzarella and 2 tablespoon Pecorino Romano cheese.
-
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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
