Roasted Vegetable Baked Penne Recipe
Roasted vegetables make a weekly appearance at our house because they are so easy to prepare and can be used in a variety of recipes. This Roasted Vegetable Baked Penne recipe makes an appearance at least once a month.
While I try to limit my daily carb intake, sometimes you just have to give in to the cheesy baked pasta calling your name! My kiddos adore this recipe because they love the crispy burnt edges of pasta tops, the gooey cheese and the flavorful veggies.
You can really use any vegetables you like, but my favorites for this dish are red bell peppers, yellow bell peppers, eggplant, zucchini, asparagus and red onion. That combination of veggies ensures maximum flavor.
I’ve also made with roasted butternut squash – and that adds another delicious sweet, scrumptious flavor!
Roasted Vegetable Baked Penne is super easy to make and it’s also budget-friendly. I always have pasta and sauce in my pantry and parmesan and ricotta in my refrigerator, so buying the veggies on sale was super cost-efficient.
I calculate the total to be around $12 total, or $2.20 per person for my family of five.
Roasted Vegetable Baked Penne
For the Veggies:
- 1 red bell pepper cored and cut into 1-inch pieces
- 1 yellow bell pepper cored and cut into 1-inch pieces
- 1 medium zucchini sliced in half lengthwise and cut into 1-inch pieces
- 1 cup asparagus cut into 1-inch pieces
- 1/2 medium red onion peeled and sliced into 1-inch pieces
- 1/2 medium eggplant cut in half and cut into 1-inch pieces
- 1 tbsp extra-virgin olive oil
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1/2 tsp dried basil
For the Pasta
- olive oil spray
- 12 oz O Organics Penne Pasta
- 1 25 oz jar O Organics marinara sauce
- 8 oz Lucerne part-skim ricotta
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/2 cup grated parmesan cheese
- 1/2 cup Primo Taglio shredded parmesan & Romano Cheese blend
- 8 oz part-skim mozzarella shredded
- 8 oz fresh mozzarella thinly sliced
- Preheat the oven to 450 degrees F.
- Toss the peppers, zucchini, eggplant, asparagus, red onion with olive oil, 1/2 teaspoon salt, black pepper, and dried herbs. Roast until tender on the lower rack of the oven, about 15 to 20 minutes stirring halfway, until tender and slightly caramelized.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente, drain.
- In a medium bowl, combine the ricotta, parsley, parmesan cheese, Romano cheese blend and the mozzarella cheese.
- Spray a deep 13×9-inch baking dish with olive oil spray.
- Coat the bottom of the baking dish with marinara sauce. Layer half of the cooked roasted vegetables into the baking dish, then half of the pasta and top with the cheese mixture evenly and repeat.
- Finish with the sliced fresh mozzarella and 1/4 cup of marinara sauce.
- Bake in the center of the oven for 25 minutes, or until the mozzarella is melted.
Watch a video of this recipe coming together here:
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