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.
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
Instructions
- Preheat oven: Set your oven to 400°F (200°C).
- Cook pasta: Boil the penne according to the package directions until al dente. Drain and set aside.
- 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.
- Mix pasta and veggies: In a large bowl, combine the cooked pasta, roasted vegetables, and marinara sauce. Mix until everything is well coated.
- Assemble the bake: Transfer the mixture into a baking dish. Sprinkle mozzarella and Parmesan cheese evenly on top.
- Bake: Place in the oven and bake for 15–20 minutes, or until the cheese is bubbly and golden.
- 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
