Best 3 Baked Penne With Roasted Vegetables Recipes

Indulge your taste buds with a delightful culinary creation: Baked Penne with Roasted Vegetables, a symphony of flavors and textures that will leave you craving for more. This delectable dish combines the comforting warmth of pasta, the vibrant flavors of roasted vegetables, and a creamy, cheesy sauce that ties everything together. Dive into the details of this recipe and discover the harmonious blend of ingredients that make it a feast for your senses. Alongside the main recipe, you'll find variations that cater to different dietary preferences, including a gluten-free version that ensures everyone can savor this culinary masterpiece. Embark on a culinary journey with Baked Penne with Roasted Vegetables and experience a symphony of flavors that will tantalize your taste buds and leave you utterly satisfied.

Here are our top 3 tried and tested recipes!

ROASTED VEGETABLE PENNE BAKE

Roasted Vegetable Penne Bake image

For a twist, toss veggies with seasoning and oil. Poke holes in a disposable foil-lined pan, grill covered over medium heat, 4-5 minutes per side or until crisp-tender. -Robyn Cavallaro, Easton, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 large zucchini, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1/2 pound medium fresh mushrooms, halved
1 small onion, cut into 1-inch pieces
2 tablespoons olive oil
1-1/2 teaspoons Italian seasoning
2 cups uncooked penne pasta
1 can (15 ounces) crushed tomatoes, undrained
2 ounces provolone cheese, shredded
3/4 cup frozen peas, thawed
1/4 cup shredded part-skim mozzarella cheese
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, cubed

Steps:

In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender., Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

Nutrition Facts : Calories 283 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 520mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

SAUSAGE AND ROASTED VEGETABLE PENNE

Sausage and Roasted Vegetable Penne image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper, cheeks removed
1/2 pound button mushrooms, stemmed
2 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and dried
2 sweet or hot Italian sausages, thinly sliced or casings removed
1/4 cup white wine
12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
Freshly grated Parmesan, for garnish

Steps:

Preheat the oven to 400 degrees F.
In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

BAKED PENNE WITH ROASTED VEGETABLES,COURTESY GIADA DE LA

Baked Penne With Roasted Vegetables,courtesy Giada De La image

I watched Giada prepare this dish on her Food Network show, Everyday Italian. Episode: Vegetarian Italian It looked so easy and delicious, I prepared it for my family that same night. It was a big hit! NOTE: Giada prepared this dish for her Mother who dislikes garlic, so I added 10 split cloves of garlic to the vegetables before roasting.

Provided by JTsMom

Categories Penne

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra virgin olive oil
1 teaspoon salt, divided, to taste
1 teaspoon fresh ground black pepper, divided, to taste
1 tablespoon dried Italian herb seasoning or 1 tablespoon herbes de provence, to taste
1 lb penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated Fontina cheese, to taste
1/2 cup grated smoked mozzarella cheese, to taste
1 1/2 cups frozen peas, thawed
1/4 cup grated parmesan cheese, plus
1/3 cup grated parmesan cheese, for topping, to taste
2 tablespoons butter, cut into small pieces, to taste

Steps:

Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Nutrition Facts : Calories 707.4, Fat 29, SaturatedFat 11.3, Cholesterol 49.5, Sodium 1347.7, Carbohydrate 92.5, Fiber 15.9, Sugar 19.2, Protein 22.7

Tips:

Chop the vegetables evenly: This will ensure that they cook evenly in the oven.
Roast the vegetables at a high temperature: This will help them to caramelize and develop a delicious flavor.
Use a variety of vegetables: This will add color and flavor to the dish.
Season the vegetables well: This will help to enhance their flavor.
Cook the penne pasta according to the package directions: This will ensure that it is cooked properly.
Combine the roasted vegetables, cooked penne pasta, and tomato sauce in a baking dish: This will help to evenly distribute the flavors.
Top the dish with cheese: This will add a delicious and gooey topping.
Bake the dish until the cheese is melted and bubbly: This will help to ensure that the dish is heated through.

Conclusion:

Baked penne with roasted vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of roasted vegetables, penne pasta, and tomato sauce is sure to please everyone at the table. This dish can also be easily customized to your liking. For example, you can add different vegetables, such as zucchini, mushrooms, or bell peppers. You can also use a different type of pasta, such as macaroni or spaghetti. And finally, you can use a different type of cheese, such as mozzarella or cheddar. No matter how you make it, baked penne with roasted vegetables is sure to be a hit!