Baked Penne with Roasted Veggies


Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes


red bell peppers (cut into 1/2 inch strips)
zucchini (quartered lenghtwise and cut into 1 inch cubes)
summer squash (quartered lenghtwise and cut into 1 inch cubes)
mushrooms (halved)
yellow onion (cut into 1/2 inch strips)
2 tablespoons
olive oil
1 teaspoon
salt (divided)
1 teaspoon
pepper (divided)
1 tablespoon
dried italian seasonings
1 pound
whole wheat penne pasta
3 cups
marinara sauce
1 1⁄2 cups
frozen peas (thawed)
1 1⁄2 cups
fontina, mozarella, and parmesan cheese blend (shredded)


1. Chop all the veggies and preheat your oven to 450 degrees

2. On a baking sheet (or in a casserole dish/large pan), toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

4. Once the veggies are done, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. If you used a large casserole dish/pan to roast the veggies in, you can just dump all of the additional ingredients (pasta etc.) into that pan to mix everything together (that’s what I’d recommend!). Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

5. Top the pasta with the remaining cheese (about 1/3 cup).

6. Bake until top is golden and cheese melts, about 25 minutes.

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