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.
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.
- 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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