Best 5 Baked Whole Grain Penne With Fall Vegetables Recipes

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**Baked Whole Grain Penne with Fall Vegetables: A Hearty and Flavorful Dish for the Season**

As the autumn leaves begin to fall and the air turns crisp, it's time to savor the delicious flavors of the season. This baked whole grain penne with fall vegetables recipe is a perfect way to celebrate the harvest. This hearty and flavorful dish is packed with roasted butternut squash, sweet potatoes, Brussels sprouts, and kale, all tossed with a tangy balsamic vinaigrette. The whole grain penne provides a nutty flavor and chewy texture, while the vegetables add a variety of colors and nutrients. The dish is then topped with a sprinkling of Parmesan cheese for a cheesy and savory finish. Whether you're looking for a satisfying weeknight meal or a special dish to serve at your next gathering, this baked whole grain penne with fall vegetables is sure to impress.

In addition to the main recipe, the article also includes a few bonus recipes for variations on this dish. There's a recipe for a creamy goat cheese sauce that can be drizzled over the pasta for a rich and tangy flavor. There's also a recipe for a crispy breadcrumb topping that adds a crunchy texture and extra flavor to the dish. And for those who like things spicy, there's a recipe for a spicy harissa sauce that can be added to the pasta for a kick of heat. With so many delicious options to choose from, you're sure to find a recipe that suits your taste.

Let's cook with our recipes!

ROASTED FALL VEGETABLES



Roasted Fall Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

PENNE WITH MARINARA SAUCE



Penne with Marinara Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 37m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound penne
Kosher salt
1 recipe Quick Marinara Sauce, recipe follows
Freshly grated Parmesan or Pecorino Romano
Basil leaves, for garnish (optional)
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree (about 1 (28-ounce) can), chopped or crushed by hand
Fresh thyme sprig
Fresh basil sprig
3 plum tomatoes, chopped (optional)
2 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy. Set a colander in the sink and drain the penne.
  • Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine. Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table.
  • Copyright 2003 Television Food Network, G.P. All rights reserved
  • Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
  • Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
  • Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.
  • Yield: about 3 1/2 cups

BAKED PENNE WITH ROASTED VEGETABLES



Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

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
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

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.

OVEN BAKED VEGETABLES



Oven Baked Vegetables image

Provided by Food Network

Categories     appetizer

Time 1h

Number Of Ingredients 7

3 small zucchini, halved lengthwise
12 ounces white button mushrooms, wiped clean and trimmed
2 bunches scallions, roots and dry tops trimmed
4 carrots, cut on the diagonal into 3/4-inch thick
1 to 2 tablespoons olive oil
2 teaspoons salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 475 degrees. Arrange vegetables on one large or two smaller baking sheets. Drizzle about 1 teaspoon of oil over each vegetable and toss to coat. Sprinkle on salt and pepper and toss again. Place baking sheet(s) in oven and roast 25 to 35 minutes until vegetables are tender and lightly browned.
  • When cooking the chicken and vegetables together add the vegetables to the oven when chicken is halfway done, about 30 minutes.

PENNE BEEF BAKE



Penne Beef Bake image

I had ground beef and veggies on hand so I came up with this pizza-flavored casserole. I never expected my family to love it so much. It's a good way to sneak in some extra veggies for the kids. -Jennifer Wise, Selinsgrove, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

1 package (12 ounces) whole wheat penne pasta
1 pound lean ground beef (90% lean)
2 medium zucchini, finely chopped
1 large green pepper, finely chopped
1 small onion, finely chopped
1 jar (24 ounces) spaghetti sauce
1-1/2 cups reduced-fat Alfredo sauce
1 cup shredded part-skim mozzarella cheese, divided
1/4 teaspoon garlic powder
Minced fresh parsley, optional

Steps:

  • Cook penne according to package directions. Meanwhile, in a Dutch oven, cook the beef, zucchini, pepper and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the spaghetti sauce, Alfredo sauce, 1/2 cup mozzarella cheese and garlic powder. Drain penne; stir into meat mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted. If desired, top with parsley.

Nutrition Facts : Calories 395 calories, Fat 12g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 805mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

Tips:

  • Mise en Place: Before starting, measure and prepare all ingredients. This will ensure a smooth cooking process.
  • Use Fresh Vegetables: Fresh fall vegetables like butternut squash, bell peppers, and zucchini add vibrant flavors and colors to the dish.
  • Roast the Vegetables: Roasting brings out the natural sweetness and caramelizes the vegetables, enhancing their flavors.
  • Cook the Penne Al Dente: Cook the penne pasta according to the package instructions, ensuring it retains a slight bite.
  • Use a Quality Cheese Blend: A combination of Parmesan and mozzarella cheeses provides a rich and gooey texture to the dish.
  • Season Well: Don't be afraid to season the dish with salt, pepper, and herbs like thyme and rosemary.
  • Serve Immediately: This dish is best enjoyed hot, straight out of the oven.

Conclusion:

This baked whole grain penne with fall vegetables is a delightful and wholesome dish that showcases the flavors of the season. The roasted vegetables add a touch of sweetness and color, while the penne pasta provides a hearty base. The cheese blend creates a rich and gooey texture, and the herbs add a touch of aromatic freshness. Whether you're serving it as a main course or a side dish, this recipe is sure to impress your family and friends. So, gather your ingredients, preheat your oven, and get ready to experience a delicious and comforting fall-inspired meal!

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