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Cheesy Baked Penne with Roasted Veggies

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.
  4. In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
  5. Spray a deep 13x9-inch baking dish with olive oil spray.
  6. 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.
  7. Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.

Nutrition Information

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%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 359

% 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.