This Roasted Veggie Baked Penne is the perfect combination of roasted vegetables, al dente pasta, savory marinara, and gooey melted cheese. It’s a hearty and flavorful vegetarian pasta bake that’s easy enough for weeknights yet satisfying enough to serve for gatherings.

Why You’ll Love This Recipe

• Easy to prepare with simple ingredients

• Customizable—use whatever vegetables you have on hand

• Comforting, cheesy, and filling

• Great for meal prep or make-ahead dinners

• Family-friendly and crowd-pleasing

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 oz penne pasta

• 2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes)

• 2 tablespoons olive oil

• 1 teaspoon Italian seasoning

• 1 cup marinara sauce

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• Salt and pepper, to taste

directions

1. Preheat oven: Set oven to 400°F (200°C).

2. Cook pasta: Boil penne according to package instructions until al dente. Drain and set aside.

3. Roast vegetables: Toss vegetables with olive oil, Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender.

4. Combine: In a large bowl, mix cooked pasta, roasted vegetables, and marinara sauce.

5. Assemble: Transfer mixture to a baking dish. Top with mozzarella and Parmesan cheese.

6. Bake: Bake for 15–20 minutes, until cheese is bubbly and golden.

7. Serve: Allow to cool for a few minutes before serving.

Servings and timing

• Yield: 4 servings

• Prep time: 15 minutes

• Cook time: 45 minutes

• Total time: 1 hour

Variations

• Use different vegetables such as broccoli, eggplant, mushrooms, or spinach

• Add protein like chickpeas, white beans, or plant-based sausage

• Make it spicy with red pepper flakes or chili oil in the marinara

• Substitute penne with rigatoni, fusilli, or gluten-free pasta

• Try a vegan version by swapping mozzarella and Parmesan with dairy-free cheese

storage/reheating

• Storage: Refrigerate in an airtight container for up to 4 days

• Reheating: Warm in the oven at 350°F until heated through, or microwave individual portions

• Freezing: Freeze before baking for up to 2 months. Bake directly from frozen, adding extra time as needed

FAQs

Can I make this ahead of time?

Yes, assemble the dish and refrigerate for up to 24 hours before baking.

Can I freeze baked penne?

Yes, freeze unbaked or baked portions. Just reheat in the oven until hot and bubbly.

What’s the best pasta for baked penne?

Penne works great, but rigatoni, ziti, or fusilli are also excellent choices.

Can I use jarred marinara?

Yes, store-bought marinara saves time. You can also use homemade sauce if preferred.

Can I add meat to this recipe?

Yes, add cooked chicken, sausage, or ground beef for a non-vegetarian version.

How do I make it vegan?

Use plant-based mozzarella and Parmesan or nutritional yeast instead of cheese.

Do I need to cover the pasta while baking?

No, baking uncovered helps the cheese turn golden and bubbly.

Can I use frozen vegetables?

Yes, just roast them straight from frozen—no need to thaw.

How do I prevent the pasta from drying out?

Make sure there’s enough marinara sauce to coat the pasta before baking.

What pairs well with baked penne?

A simple green salad and garlic bread make perfect accompaniments.

Conclusion

This Roasted Veggie Baked Penne is a comforting, flavorful dish that’s versatile, hearty, and easy to prepare. With roasted vegetables, saucy pasta, and melted cheese, it’s the ultimate weeknight dinner or meal prep recipe. Whether you stick to the original or customize it with your favorite add-ins, it’s guaranteed to satisfy.

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Roasted Veggie Baked Penne

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• Author: Chef Sophia
• Total Time: 1 hour
• Yield: 4 servings

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Description

This Roasted Veggie Baked Penne is a cheesy, saucy, and satisfying pasta bake that features perfectly roasted vegetables and al dente penne tossed in marinara sauce, then topped with gooey mozzarella and Parmesan. It’s a comforting vegetarian dish that’s simple to make and ideal for weeknights, gatherings, or meal prepping.

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Ingredients

12 oz penne pasta

2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes)

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and pepper, to taste

1 cup marinara sauce

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

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Instructions

1. Preheat oven: Set your oven to 400°F (200°C).
2. Cook pasta: Boil the penne according to the package directions until al dente. Drain and set aside.
3. Roast vegetables: Toss the vegetables with olive oil, Italian seasoning, salt, and pepper. Spread them out on a baking sheet and roast for 20–25 minutes, until tender and slightly charred.
4. Mix pasta and veggies: In a large bowl, combine the cooked pasta, roasted vegetables, and marinara sauce. Mix until everything is well coated.
5. Assemble the bake: Transfer the mixture into a baking dish. Sprinkle mozzarella and Parmesan cheese evenly on top.
6. Bake: Place in the oven and bake for 15–20 minutes, or until the cheese is bubbly and golden.
7. Serve: Let it cool for a few minutes before serving.

Notes

• You can use any veggies you have on hand—broccoli, eggplant, mushrooms, or spinach all work well.
• Add plant-based sausage, chickpeas, or white beans for extra protein.
• Use red pepper flakes or chili oil if you like a spicy kick.
• For a vegan version, substitute the cheese with plant-based alternatives.
• Make it gluten-free by using gluten-free pasta.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian