Baked Penne with Roasted VegetablesSource Zagleft

Baked Penne With Roasted Vegetables

Serving 6 people

60 min


  • black pepper 1 teaspoon black pepper, divided
  • butter 2 tablespoons butter, cut into small pieces
  • fontina cheese 2 cups shredded fontina cheese
  • herbes de provence 1 tablespoon dried Herbes De Provence
  • marinara sauce 3 cups Marinara Sauce
  • olive oil 1/4 cup olive oil
  • parmesan 1/2 cup grated parmesan, plus 1/4 cup for topping
  • peas 1 1/2 cups frozen peas, thawed
  • penne pasta 1 pound penne pasta
  • red peppers 3 red peppers, cored and cut into 1-inch strips
  • salt 1 teaspoon salt, divided
  • shredded mozzarella 1 1/2 cups shredded smoked mozzarella
  • yellow onion 1 yellow onion, peeled and sliced into 1-inch strips
  • zucchini 3 zucchini, quartered lengthwise and cut into 1-inch cubes
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How to make it

  1. Preheat the oven to 450 degrees F.Toss the peppers, zucchini and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and the Herbes De Provence.
  2. Pour out onto a large baking sheet and roast until tender, about 15 minutes.Meanwhile, bring a large pot of salted water to a boil over high heat.
  3. Add the pasta and cook for about 6 minutes. (The pasta won't be completely cooked through. Since you will be baking it in the oven, you want to make sure the inside is still a little hard).
  4. Drain in a colander.Using a large bowl, toss the drained pasta with the roasted vegetables, the marinara sauce, the foniina and mozzarella cheeses, 1/2 cup of the grated parmesan cheese, peas, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  5. Mix well until the pasta is coated with the sauce and all the ingredients are combined.Butter a 9 by 13-inch baking dish.
  6. Pour the pasta into the dish, top with the remaining 1/3 cup parmesan cheese and the butter pieces.
  7. Bake until top is golden and cheese melts, about 25 minutes.