Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Baked Penne with Roasted Vegetables Recipe

Looking for an easy Baked Penne with Roasted Vegetables recipe? Learn how to make Baked Penne with Roasted Vegetables using healthy ingredients.


Submitted by jkmason2

Makes 6 servings



Here's a great way to get all your veggies in, with tons of flavor. I used to make this often when I was a caterer as an alternative option for non-meat eaters because it's an elegant dish with lots of colors and textures. It's also quite convenient, because it can be prepared ahead of time, so if you have vegetarian guests at your next gathering, you can assemble this early and then just pop it in the oven while you're making the rest of the dinner. But don't think this is strictly for vegetarians; it's a real crowd-pleaser all around.

Recipe Ingredients for Baked Penne with Roasted Vegetables

2 red peppers
2 zucchini
2 squash
4 mushrooms
1 yellow onion
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried Italian seasoning
1 pound penne pasta
3 cups marinara sauce
1 cup fontina cheese
1/2 cup mozzarella cheese
1/4 cup Parmesan cheese
1/3 cup parmesan cheese
1 1/2 cups frozen peas
2 tablespoons butter

Recipe Directions for Baked Penne with Roasted Vegetables

  1. 2 red peppers, cored and cut into 1-inch strips

  2. 2 zucchini, quartered lengthwise and cut into 1-inch pieces

  3. 2 summer squash, quartered lengthwise and cut into 1-inch pieces

  4. 4 cremini mushrooms, halved

  5. 1 yellow onion, peeled and sliced into 1-inch strips

  6. 1/4 cup extra-virgin olive oil

  7. 1 teaspoon salt

  8. 1/2 teaspoon freshly ground black pepper

  9. 1 tablespoon dried Italian herb blend or Herbes de Provence

  10. 1 pound Barilla penne pasta

  11. 3 cups marinara sauce (store-bought or homemade)

  12. 1 cup grated fontina cheese

  13. 1/2 cup grated smoked mozzarella

  14. 1/4 cup grated Parmesan, plus 1/3 cup for topping

  15. 1 1/2 cups frozen peas, thawed

  16. 2 tablespoons butter, cut into small pieces

  17. Preheat the oven to 450 degrees F.

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

  19. 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 it is not completely cooked. Drain in a colander.

  20. In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, fontina, mozzarella, 1/4 cup of the Parmesan, peas, and the remaining 1/4 teaspoon salt, and remaining pepper. Gently mix using a wooden spoon until all the pasta is coated with the sauce and the ingredients are combined.

  21. Pour the pasta into a greased 9x13-inch baking dish. Top with the remaining 1/3 cup of Parmesan cheese and butter pieces. Bake until the top is golden and cheese melts, about 25 minutes

Categories

Side Dish

Nutrition Facts
Serving Size 471.1g
Amount Per Serving
Calories
619
Calories from Fat
257
% Daily Value*
Total Fat
28.6g
44%
Saturated Fat
10.2g
51%
Trans Fat
0.0g
Cholesterol
102mg
34%
Sodium
1337mg
56%
Potassium
1040mg
30%
Total Carbohydrates
66.6g
22%
Dietary Fiber
6.3g
25%
Sugars
13.3g
Protein
25.6g
Vitamin A 51% Vitamin C 99%
Calcium 35% Iron 28%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in vitamin C
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement