Baked Penne With Roasted Vegetables

Introduction

Baked Penne with Roasted Vegetables is the kind of dish that brings everyone together around the dinner table. It’s hearty, wholesome, and bursting with vibrant flavors from a medley of colorful roasted vegetables. Each bite is a perfect harmony of tender penne pasta coated in rich marinara sauce, creamy melted cheese, and caramelized veggies that add a delicious depth of flavor. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing potluck dish, this vegetarian recipe delivers both comfort and nourishment in every bite.

The first time I made Baked Penne with Roasted Vegetables, I remember how the kitchen filled with the irresistible aroma of roasting peppers, zucchini, and mushrooms. Watching the vegetables caramelize and the cheese turn bubbly and golden made the dish feel extra special, even though it was so easy to prepare. It quickly became a staple for our family, especially on chilly evenings when we craved something warm and satisfying.

What I love most about this dish is its versatility. It’s perfect as a standalone vegetarian meal but also pairs beautifully with a side salad or garlic bread for a complete feast. You can easily customize it by using your favorite seasonal veggies or swapping the marinara for a creamy Alfredo sauce for a richer twist. Plus, it’s great for meal prep—just bake, refrigerate, and reheat for effortless leftovers. With its comforting layers and vibrant flavors, Baked Penne with Roasted Vegetables is sure to become a family favorite you’ll make again and again.

Perfect for:

• Family dinners
• Potluck gatherings
• Meatless Mondays
• Cozy winter meals
• Meal prep for busy weeks

Why You’ll Love This Baked Penne With Roasted Vegetables Recipe

• Packed with Flavor: Roasting the vegetables brings out their natural sweetness and depth of flavor, enhancing the entire dish.
• Comfort Food Favorite: This baked pasta dish is cozy, cheesy, and satisfying, perfect for chilly evenings.
• Great for Meal Prep: It stores well in the fridge and can be easily reheated for busy weeknight meals.
• Vegetarian-Friendly: A meatless option that’s still hearty, filling, and nutrient-dense.
• Crowd-Pleaser: Perfect for potlucks, family dinners, or holiday gatherings, pleasing both kids and adults.

Preparation and Cooking Time

• Total Time: 1 hour
• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Servings: 6 servings
• Calories per serving: Approximately 450 calories
• Key Nutrients: Protein: 18g, Carbs: 55g, Fat: 20g

Ingredients

Gather these ingredients to prepare Baked Penne with Roasted Vegetables:

• 12 oz penne pasta
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 3 cups marinara sauce
• 1 teaspoon Italian seasoning
• 2 cups mozzarella cheese, shredded
• 1 cup ricotta cheese
• ½ cup Parmesan cheese, grated
• ¼ cup fresh basil, chopped

Ingredient Highlights

• Zucchini: Adds a mild, slightly sweet flavor and tender texture.
• Bell Peppers: Provide a vibrant color contrast and a slight sweetness after roasting.
• Marinara Sauce: Use a high-quality or homemade marinara for the best flavor.
• Ricotta Cheese: Adds creaminess and richness to the baked pasta.
• Penne Pasta: Holds the sauce well and provides a hearty base for the dish.

Step-by-Step Instructions

Roast the Vegetables:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Veggies: Place zucchini, bell peppers, red onion, and cherry tomatoes on a large baking sheet.
3. Season and Roast: Drizzle with olive oil, sprinkle with salt, black pepper, and Italian seasoning. Toss to coat evenly.
4. Roast: Roast for 20 minutes or until tender and slightly caramelized.

Cook the Pasta:

5. Boil the Penne: Cook penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.

Assemble the Casserole:

6. Mix Pasta and Sauce: In a large bowl, combine the cooked pasta with marinara sauce and the roasted vegetables.
7. Layer the Dish: In a greased 9×13-inch baking dish, spread half of the pasta mixture. Dollop half the ricotta cheese on top, followed by half the mozzarella and Parmesan cheese.
8. Repeat Layers: Add the remaining pasta mixture, followed by the rest of the ricotta, mozzarella, and Parmesan.

Bake the Pasta:

9. Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10-15 minutes or until the cheese is golden and bubbly.
10. Garnish and Serve: Remove from the oven and let it rest for 5 minutes. Garnish with fresh basil before serving.

How to Serve Baked Penne With Roasted Vegetables

Baked Penne with Roasted Vegetables is perfect for various occasions:

• As a Main Course: Serve with a side salad and garlic bread for a complete meal.
• For a Potluck: Easy to transport and share at large gatherings.
• Family Dinners: A kid-friendly dish that everyone will enjoy.
• With a Soup Starter: Pair with a bowl of minestrone or tomato soup.
• For Meal Prep: Portion into individual containers for easy grab-and-go lunches.

Additional Tips for Baked Penne With Roasted Vegetables

• Roast Evenly: Cut vegetables into uniform sizes to ensure even roasting.
• Al Dente Pasta: Cook the pasta just until al dente since it will continue cooking in the oven.
• Extra Creaminess: Mix a splash of heavy cream into the ricotta for an ultra-creamy result.
• Make it Vegan: Use plant-based ricotta and mozzarella alternatives and ensure the marinara sauce is vegan-friendly.
• Herb Boost: Add fresh oregano or thyme along with basil for more herbaceous notes.

Recipe Variations for Baked Penne With Roasted Vegetables

• Baked Penne with Spinach: Add a few handfuls of fresh spinach into the sauce for extra greens.
• Pesto Penne Bake: Swap marinara with basil pesto for a completely different flavor profile.
• Spicy Version: Add red pepper flakes for a touch of heat.
• Mushroom Lover’s Penne: Add roasted mushrooms for an earthy twist.
• Caprese Style: Mix in fresh mozzarella pearls and cherry tomatoes for a Caprese-inspired bake.
• Mexican Style: Replace marinara with enchilada sauce and use cheddar cheese for a Mexican twist.
• Protein Boost: Add grilled chicken breast or turkey sausage for extra protein.
• Gluten-Free: Use gluten-free pasta and ensure the marinara is gluten-free.
• Extra Cheesy: Use a blend of four cheeses like mozzarella, provolone, Parmesan, and fontina.
• Mediterranean: Add olives, artichokes, and feta cheese for a Mediterranean twist.

Freezing and Storage

• Freezing: Assemble the pasta but do not bake it. Wrap tightly with foil and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as directed.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions.

Special Equipment for Baked Penne With Roasted Vegetables

• 9×13-inch Baking Dish: Perfect for layering and baking pasta evenly.
• Large Pot: For boiling the pasta.
• Baking Sheet: For roasting the vegetables evenly.
• Mixing Bowls: For combining pasta, sauce, and cheese.
• Sharp Knife: For slicing vegetables uniformly.
• Aluminum Foil: To cover the dish during the first part of baking.
• Cheese Grater: For freshly grated Parmesan.
• Oven Thermometer: To ensure accurate baking temperature.
• Vegetable Peeler: If you need to peel zucchini or other vegetables.

FAQ Section for Baked Penne With Roasted Vegetables

1. Can I use a different pasta shape?
   Yes, rigatoni, ziti, or fusilli work just as well in this recipe.
2. Can I prepare this dish in advance?
   Yes, assemble the dish and refrigerate for up to 24 hours before baking.
3. Is it possible to make this gluten-free?
   Yes, simply swap the penne with gluten-free pasta.
4. What vegetables work best in this dish?
   Zucchini, bell peppers, mushrooms, cherry tomatoes, and eggplant work beautifully.
5. Can I freeze leftovers?
   Yes, portion and freeze for up to 2 months.
6. How do I keep the pasta from getting soggy?
   Cook the pasta al dente and avoid overcooking.
7. Can I use jarred marinara?
   Yes, but a homemade sauce will add extra freshness.
8. What cheese is best for this recipe?
   Mozzarella, ricotta, and Parmesan make a perfect combination for a balanced cheesy flavor.
9. Can I add protein?
   Yes, grilled chicken or turkey sausage pairs well with this dish.
10. Can I make it dairy-free?
    Yes, use dairy-free cheese and ricotta alternatives.

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Conclusion

Baked Penne with Roasted Vegetables is the perfect balance of comfort food and wholesome ingredients. Packed with vibrant roasted vegetables, tender pasta, and layers of gooey cheese, this dish offers a deliciously satisfying meal for any occasion. Whether you’re feeding a crowd, meal prepping for the week, or simply craving a cozy dinner, this recipe will become a go-to favorite.

The roasted vegetables bring out a natural sweetness that pairs beautifully with the savory marinara sauce and melted cheese. Every bite is filled with rich flavors and a delightful texture, making it both nourishing and comforting.

I can’t wait to see your baked penne creations! Be sure to snap a photo and tag me on Instagram—I’d love to see how you bring this delicious dish to life! Don’t forget to leave a comment and share how you made it your own. Happy cooking!