This vegetarian baked pasta dish is loaded with roasted zucchini, red bell peppers, asparagus, red onion and fennel tossed for the best tasting meatless baked pasta dish EVER!
Cheesy Baked Penne with Roasted Veggies
Cheesy Baked Penne with Roasted VeggiesLet’s face it, nothing beats real pasta. I have always been a firm believer that no foods should ever be off limits. Pasta, pizza, cheese, you can have them all with some simple tweaks to your favorite dishes, portion control and balancing out your day. In this dish for example, the pasta is loaded with so many vegetables to keep portions large and satisfying for a balanced dish. You may also like this Baked Pasta with Sausage and Spinach, or this Instant Pot Baked Ziti!
My aunt has an auto immune disease and can’t tolerate gluten, so I made this with Delallo’s Gluten-Free Whole Grain Penne. I first discovered their gluten-free pasta when I got some samples and shared with my girlfriend who has Celiac. She loved it so much she asked me to get her more and I’ve been a huge fan ever since. Wheat pasta can also be used, whatever your family enjoys.
Cheesy Baked Penne with Roasted Veggies
Ingredients
For the Veggies:
- olive oil spray
- 1 red bell pepper, cored and cut into 1-inch pieces
- 1 medium, 8-ounce zucchini, quartered lengthwise and cut into 1-inch cubes
- 1 medium, 8 oz fennel bulb, ends removed and cut into 1-inch pieces
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 medium red onion, peeled and sliced into 1-inch pieces
- 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
For the Pasta:
- 12 oz Delallo Gluten-Free Penne
- 8 oz part-skim ricotta
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Pecorino Romano
- 8 oz part-skim mozzarella, shredded
- 1 25.25 oz jar marinara sauce (we love Delallo Pomodoro)
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.
Last Step:
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Made in partnership with Delallo Foods. A brand I love and use in my home.
