Baked Penne with Roasted Vegetables - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Baked Penne with Roasted Vegetables



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    • 2 red peppers, cored and cut into 1-inch wide strips
    • 2 zucchini, quartered lengthwise and cut into 1-inch cubes
    • 1 butternut squash, peeled and cubed
    • 2 large portabello mushrooms, thick slices
    • 1 large yellow sweet onion, peeled and sliced into 1-inch strips
    • 1/4 cup  olive oil
    • 1 teaspoon sea salt, divided
    • 1 teaspoon freshly ground black pepper, divided
    • 1 teaspoon Simply Organic basil
    • 1 teaspoon Simply Organic parsley
    • 1 teaspoon Simply Organic oregano
    • 1 teaspoon Simply Organic thyme
    • 1/2 teaspoon Simply Organic red pepper flakes, optional
    • 1 pound De Cecco  penne pasta
    • 3 cups marinara sauce
    • 1 cup grated fontina cheese
    • 1/2 cup grated mozzarella
    • 1 cup frozen peas, thawed
    • 1/4 cup grated Parmesan, plus more for topping
    • 2 tablespoons butter, cut into piece


    • Preheat the oven to 425 degrees F.
    • On a baking sheet lined with parchment paper, toss the peppers, zucchini, butternut squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs.
    • Roast for 15 minutes.
    • Bring a large pot of salted water to a boil over high heat.
    • Add the pasta and cook for 3 minutes less than box directions.
    • Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is undercooked.
    • Drain in a colander.
    • In a large bowl, toss in drained pasta and the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
    • Using a wooden spoon, gently combine, until all the pasta and vegetables are coated with the sauce.
    • Pour the pasta into a greased 9 by 13-inch pan.
    • Top with more parmesan and butter pieces.
    • Bake until top is golden and cheese melts, 20-25 minutes.