Cheesy Baked Penne with Roasted Veggies

Name: Cheesy Baked Penne with Roasted Veggies
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 Servings
Ingredients: Olive oil spray; 12 oz Delallo Gluten-Free Penne; 1 red bell pepper; 8 oz part-skim ricotta; 1 medium; 1/4 cup chopped fresh parsley; 1 medium; 1/2 cup grated Pecorino Romano; 1 cup asparagus; 8 oz part-skim mozzarella; 1/2 medium red onion; 1 25.25 oz jar marinara sauce (we love Delallo Pomodoro); 6 cloves garlic; 1 tbsp balsamic vinegar; 1 tbsp extra-virgin olive oil; 1/2 teaspoon kosher salt; freshly ground black pepper; 1/2 tsp dried oregano; 1/2 tsp dried basil

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5.0

108 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
8 Servings
Calories
359 kcal
Course
Dinner
Cuisine
Italian

Cheesy Baked Penne with Roasted Veggies

Iris Warren

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Penne baked with cheese, sauce and loaded with healthy vegetables in every bite. Roasted zucchini, red bell peppers, asparagus, red onion and fennel are tossed with balsamic and herbs then roasted for the best tasting meatless baked pasta dish EVER!

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Ingredients

Servings

Olive oil spray
12 oz Delallo Gluten-Free Penne
1 red bell pepper (cored and cut into 1-inch pieces)
8 oz part-skim ricotta
1 medium (8-ounce zucchini, quartered lengthwise and cut into 1-inch cubes)
1/4 cup chopped fresh parsley
1 medium (8 oz fennel bulb, ends removed and cut into 1-inch pieces)
1/2 cup grated Pecorino Romano
1 cup asparagus (cut into 1-inch pieces)
8 oz part-skim mozzarella (shredded)
1/2 medium red onion (peeled and sliced into 1-inch pieces)
1 25.25 oz jar marinara sauce (we love Delallo Pomodoro)
6 cloves garlic (peeled and slightly smashed)
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried basil

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Instructions

Preheat the oven to 450 degrees F.
Spray a large baking sheet with oil, toss the peppers, zucchini, fennel, asparagus, red onion and garlic with balsamic, 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 slightly browned tender.
Meanwhile, bring a large pot of salted water to a boil and 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 13x9-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 tbsp Pecorino Romano cheese.
Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.

Nutrition Information

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Serving 11/2 cups Calories 359kcal (18%) Carbohydrates 47g (16%) Protein 19g (38%) Fat 12g (18%) Saturated Fat 6g (30%) Cholesterol 28mg (9%) Sodium 559mg (23%) Fiber 8g (32%) Sugar 4g (8%)