Cheesy Baked Penne with Roasted Veggies
User Reviews
5
Cheesy Baked Penne with Roasted Veggies
Description
This recipe starts by roasting a medley of vegetables—red bell pepper, zucchini, fennel, asparagus, red onion, and garlic cloves—with balsamic vinegar, olive oil, kosher salt, black pepper, and dried herbs at 450 degrees F until tender and lightly browned. Roasting enhances the natural sweetness and adds caramelized flavor to the vegetables.
Meanwhile, gluten-free penne pasta is cooked al dente, slightly underdone as it will finish cooking in the oven. A mixture of ricotta cheese, fresh parsley, Pecorino Romano, and mozzarella is prepared to layer between the pasta and roasted vegetables.
The assembly involves layering pasta and vegetables with marinara sauce and the cheese blend in a deep baking dish, then finishing with the remaining sauce and cheese. Baking melds the flavors while achieving a golden, bubbly cheese topping. This dish works well as a hearty vegetarian main or side dish.
Ingredients
- olive oil spray form
- 12 oz penne pasta Delallo brand, gluten-free
- 1 red bell pepper (cored and cut into 1-inch pieces)
- 8 oz ricotta cheese part-skim
- 1 medium (8-ounce zucchini, quartered lengthwise and cut into 1-inch cubes)
- 1/4 cup parsley chopped, fresh
- 1 medium (8 oz fennel bulb, ends removed and cut into 1-inch pieces)
- 1/2 cup Pecorino Romano cheese grated
- 1 cup asparagus (cut into 1-inch pieces)
- 8 oz mozzarella cheese shredded, part-skim
- 1/2 red onion peeled and sliced into 1-inch pieces, medium
- 1 marinara sauce 25.25 oz jar, Delallo Pomodoro brand
- 6 cloves garlic (peeled and slightly smashed)
- 1 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil
- 1/2 teaspoon kosher salt
- black pepper freshly ground
- 1/2 tsp oregano dried
- 1/2 tsp basil dried
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
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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