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Roasted Vegetable Baked Penne 2
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Roasted Vegetable Baked Penne

Roasted veggies baked with penne pasta and cheese is an easy and delicious weeknight meal for your family, or to please a crowd.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Calories

Ingredients

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

Instructions

  • 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.

Notes

You can cover with foil for the first 15 minutes, then remove the foil to get a nice golden melted cheese crust on the pasta.