Best 8 Penne And Vegetable Gratin Recipes

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Indulge in a delightful culinary journey with our delectable Penne and Vegetable Gratin, a symphony of flavors and textures that will tantalize your taste buds. This hearty and comforting dish features penne pasta enveloped in a creamy and rich sauce, generously adorned with an assortment of colorful vegetables. The medley of zucchini, bell peppers, mushrooms, and spinach adds a vibrant splash of color and a symphony of flavors, while the creamy sauce, infused with the subtle tang of Gruyère cheese, brings everything together in perfect harmony. Savor this culinary masterpiece, perfect for a cozy family dinner or an elegant gathering with friends.

But that's not all! This article presents a diverse collection of delectable recipes, each offering a unique taste experience. Embark on a culinary adventure with our savory Sausage and Kale Stuffed Shells, where tender pasta shells are filled with a flavorful blend of sausage, kale, and ricotta cheese, then baked to perfection in a rich tomato sauce. For a lighter option, try our refreshing Caprese Salad with Grilled Lemon Herb Shrimp, where succulent shrimp are grilled to perfection and served atop a bed of ripe tomatoes, fresh mozzarella, and fragrant basil, drizzled with a tangy lemon herb vinaigrette.

If you're craving something sweet, our decadent Chocolate Lava Cakes will satisfy your cravings with their rich chocolate centers and velvety smooth texture. And for those with a penchant for classic comfort food, our comforting Chicken Pot Pie with Buttermilk Biscuits is sure to warm your soul with its tender chicken, flavorful vegetables, and flaky, golden-brown biscuits. Each recipe is carefully crafted to deliver an exceptional culinary experience, promising to delight your palate and create lasting memories around the dinner table.

Let's cook with our recipes!

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.

PEPIN'S PENNE, HAM AND VEGETABLE GRATIN



Pepin's Penne, Ham and Vegetable Gratin image

I have fallen in love with Jacques Pepin. His recipes, whether complicated or incredibly simple, like this one, always turn out perfect. I've tweaked it a little (forgive me, Jacques) to satisfy my teenager, who has requested this for her "birthday dinner." It's easy, inexpensive, and very satisfying. A real comfort food for us

Provided by SheCooksToConquer

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

1 3/4 cups penne (about 5 ounces)
1 1/2 cups diced ham (honey ham is delicious in this)
3/4 cup corn (about one ear, frozen works just fine)
1/2 cup frozen peas
1 1/2 cups zucchini, 1/2-inch cubes
3/4 cup grated cheese (we prefer Gruyere, but any you like will work)
2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
1/2 cup heavy cream
2 tablespoons parmesan cheese

Steps:

  • Boil about 2 quarts of water. Add penne and cook about 12 minutes until al dente (slightly firm). Drain and cool under cold water.
  • Put cooked penne into a large bowl and stir in the ham, corn, peas, zucchini and cheese.
  • Make the White Sauce:.
  • Melt butter in saucepan, add the flour, and whisk it together until smooth.
  • Add the milk and bring to a boil, stirring a bit. The sauce should thicken.
  • Remove the pan from the heat and stir in the cream. Let it cool until lukewarm.
  • Heat the broiler. Add the sauce to the penne and vegetables, and place in a shallow baking dish that can hold about 6 cups.
  • Sprinkle Parmesan cheese on top.
  • Broil about 4 inches from the heat until the top is lightly browned (about 6 to 8 minutes).
  • Serve immediately.
  • NOTE: Pepin says you can make this ahead of time up to adding the Parmesan. It will keep, covered, at room temperature for a few hours, or up to a day in the fridge before finishing in the oven, so it's a great make-ahead dish. If refrigerated, just bring it back to room temp and bake at 425 for about 30 minutes.
  • SECOND NOTE: Don't let this sit in the oven after it's finished or it will become gooey.

Nutrition Facts : Calories 622.4, Fat 31.7, SaturatedFat 18.2, Cholesterol 116.2, Sodium 1142.2, Carbohydrate 59.5, Fiber 7.3, Sugar 2.8, Protein 27.9

VEGETABLE GRATIN



Vegetable Gratin image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

Olive oil
1 large onion, small diced
1 tablespoon minced garlic
1 1/2 cups peeled, seeded, chopped tomatoes
1 tablespoon minced thyme leaves
Salt and freshly ground black pepper
2 teaspoons sugar
3 Japanese eggplants, peeled in alternating 1-inch strips, leaving some of the skin on, sliced diagonally into 1/4-inch thick slices
3 small zucchini, ends trimmed, and sliced into 1/4-inch thick rounds
1 cup grated mozzarella
1/4 cup grated Parmesan

Steps:

  • In a large saute pan set over medium heat, add enough olive oil to lightly coat the bottom of the pan. When the oil is hot, add the onions and saute until translucent, but not browned, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Add the tomatoes and cook until they start to give off their liquid, about 5 minutes. Add the thyme and season with salt and pepper. Add the sugar and cook until there is almost no liquid left, about 10 to 15 minutes, stirring frequently. Remove from the heat.
  • Preheat the oven to 450 degrees F.
  • Lay the eggplant and zucchini out on a flat surface and season with salt and pepper. Drizzle with olive oil.
  • In another large saute pan set over medium high heat, add enough olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the eggplant in 1 layer and cook just until golden brown on both sides, about 2 to 3 minutes per side. You might need to do this in batches. Remove to a paper towel lined plate. Blot the top with additional paper towels.
  • In the same pan, add more olive oil to coat the bottom of the pan. When the oil just starts to smoke, add the zucchini in 1 layer and saute until just browned on each side, about 1 minute per side. Remove to a paper towel lined plate.
  • In a shallow roasting pan or baking dish, spread half of the tomato sauce evenly over the bottom. Begin layering the eggplant and zucchini along the outside of the baking dish so they are overlapping slightly. Continue until the pan is full and the eggplant and zucchini is used. Cover the top with the remaining tomato sauce, spreading evenly. Sprinkle the mozzarella and Parmesan evenly over the top, covering completely.
  • Place the baking dish inside a large baking dish. Pour hot water into the larger baking dish about half way up the sides to make a water bath. Bake for 25 minutes, or until the cheese is golden brown and bubbly. Remove from the oven and let sit for 5 minutes before serving.

PENNE AND VEGETABLE GRATIN



Penne and Vegetable Gratin image

Categories     Cheese     Pasta     Tomato     Side     Bake     Vegetarian     Casserole/Gratin     Basil     Zucchini     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as main course or 6 as a side dish

Number Of Ingredients 18

1/2 pound penne or other tubular pasta (about 2 1/2 cups)
2 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch-thick slices
3/4 pound vine-ripened tomatoes, seeded and chopped (about 1 1/3 cups)
1 cup coarsely grated chilled Fontina cheese (preferably Italian, about 1/4 pound)
1/2 cup packed fresh basil leaves, washed well, spun dry, and chopped
1/3 cup packed fresh parsley leaves, washed well, spun dry, and chopped
For sauce
2 large garlic cloves, minced
1/4 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
1/2 pound mushrooms, sliced (about 3 1/2 cups)
1 tablespoon all-purpose flour
2 tablespoons tomato paste
2 cups milk
1/4 teaspoon freshly grated nutmeg
For topping
1/2 cup fine fresh bread crumbs
1 tablespoon olive oil

Steps:

  • In a 4-quart kettle bring 3 quarts salted water to a boil. Add pasta and cook, stirring occasionally, 8 minutes. (Pasta will cook more when baked.) Drain pasta in a colander and rinse well under cold water. Drain pasta well and in a 2- to 2 1/2-quart gratin dish or other shallow baking dish toss pasta with zucchini, tomatoes, Fontina, and herbs.
  • Preheat oven to 400°F.
  • Make sauce:
  • In a large heavy saucepan cook garlic and red pepper flakes in butter over moderately low heat, stirring, 2 minutes. Add mushrooms and salt to taste and cook over moderate heat, stirring, until mushrooms are tender and give off their liquid. Add flour and cook, stirring, 2 minutes. Add tomato paste, milk, nutmeg, and salt and pepper to taste and bring to a boil, whisking. Simmer sauce, whisking, 30 seconds.
  • Pour sauce evenly over pasta mixture and shake gratin dish gently to coat pasta mixture with sauce.
  • Make topping:
  • In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
  • Sprinkle topping over pasta mixture and bake in middle of oven 30 minutes. Cool gratin 10 minutes before serving.

GRATIN OF PENNE AND VEGETABLES



Gratin Of Penne And Vegetables image

Provided by Jacques Pepin

Categories     lunch, casseroles, one pot, pastas, main course

Time 1h30m

Yield Six servings

Number Of Ingredients 18

3 quarts, plus 1/3 cup, water
1/2 pound penne, macaroni or bow-tie pasta
1 pound broccoli flowerets, cut into 1 1/2-inch pieces (4 cups)
8 ounces mushrooms, cut into 1/2-inch pieces
1 red pepper (8 ounces), seeded and diced (1 cup)
1/2 cup walnut pieces
2 tablespoons olive oil
10 ounces spinach -- damaged or wilted leaves and stems removed -- washed
3 tablespoons grated Parmesan cheese (see step 2.)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup grated Swiss cheese
1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

  • Bring the 3 quarts of water to a boil in a large pot and add the penne. Cook for approximately 8 minutes, until just tender, and drain. Rinse briefly under cool water to stop the cooking if you don't intend to assemble the dish immediately.
  • Bring 1/3 cup of water to a boil in a large skillet. Add the broccoli pieces, cover, return to the boil and cook for 3 minutes, or until most of the water has evaporated. Add the mushrooms, red pepper, walnuts and olive oil and mix well. Add the spinach, still wet from washing, cover and cook 2 to 3 minutes, or until it is wilted. (At this point, the vegetables can be combined with the warm pasta, seasoned with salt and pepper and served with a little grated Parmesan cheese as a side dish.) For the gratin, set the vegetables aside while you make the sauce.
  • For the bechamel sauce, melt the butter in a saucepan. Add the flour, mixing it in well with a whisk. Stir in the milk and bring the mixture to a boil, stirring with a whisk (especially around the edges where it might have a tendency to burn) until lightly thickened. Add the cream and salt and pepper, then return to the boil. Set aside.
  • When ready to serve, mix together the vegetables, pasta and bechamel sauce and stir in the Swiss cheese. Spread the mixture into a 10-to-12-cup gratin dish. If the ingredients are still hot, place the dish under a hot broiler for 5 minutes, until the top is lightly browned. If some of the ingredients are lukewarm or cool, heat the gratin for about 10 minutes in a 400-degree oven until bubbling hot, then brown for 5 minutes under the broiler. If the mixture is cool throughout, place the gratin in a 400-degree oven for approximately 15 to 20 minutes, then place under the broiler for 5 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 14 grams, Carbohydrate 45 grams, Fat 33 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 17 grams, Sodium 823 milligrams, Sugar 9 grams, TransFat 0 grams

PENNE AU GRATIN



Penne au Gratin image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

6 ounces penne pasta (2 1/4 cups)
1 1/2 teaspoons unsalted butter
1 tablespoon virgin olive oil
2 tablespoons all-purpose flour
2 1/2 cups milk
4 1/2 ounces cheddar cheese, cut into 1/2-inch dice (1 cup)
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 large tomato, (8 ounces), halved, seeded, and the flesh cut into 1/2-inch dice (1 1/4 cups)
1 1/2 tablespoons grated Parmesan cheese
1/2 teaspoon paprika

Steps:

  • Bring 2 1/2 quarts of water to a boil in a pot. Add the penne, bring the water back to a boil, and boil the pasta over medium heat, uncovered, for about 8 minutes. (The pasta should be al dente, firm to the bite.) Drain the penne in a colander and rinse it under cold tap water until cool, and set aside.
  • Heat the butter and oil in a saucepan, and add the flour. Cook the mixture over medium heat for about 10 seconds, then add the milk, stir it in quickly with a whisk so the mixture doesn't scorch. Bring the mixture to a boil, and boil it for 10 seconds. Add the cheddar cheese, salt and pepper, mix well, then cook over low heat for 3 to 4 minutes. Set aside.
  • When ready to finish the gratin, preheat the oven to 400 degrees.
  • Mix the pasta with the cheddar sauce, and transfer the mixture to a 6-cup gratin dish. Sprinkle the tomato on top of the pasta and sauce. Combine the Parmesan and paprika in a small bowl, and sprinkle the mixture on the pasta. Bake in a 400 degree oven for 30 minutes, until the gratin is bubbly and nicely browned on top. Serve immediately.
  • Note: If making the gratin at the last moment, and assembling it while the sauce and pasta are both hot, do not bake the gratin. Instead, place it under a hot broiler until golden brown on top.

PROVENCAL VEGETABLE GRATIN



Provencal Vegetable Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
  • Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
  • Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
  • Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

VEGETABLE PENNE



Vegetable Penne image

We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.-Shirley Brazel, Rocklin, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 11

2 cups uncooked penne pasta
1 cup baby carrots, halved lengthwise
1 tablespoon canola oil
1 garlic clove, minced
2 cans (14-1/2 ounces each) stewed tomatoes
2 cups frozen cut green beans
2 teaspoons dried basil
1/2 teaspoon dried oregano
3 tablespoons cornstarch
1/4 cup water
1 tablespoon minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.

Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
  • Choose Fresh Vegetables: Use fresh, seasonal vegetables for the best flavor and texture. If you can, buy organic vegetables to avoid pesticides and herbicides.
  • Don't Overcook the Vegetables: Vegetables should be cooked until they are tender-crisp, but not mushy. Overcooked vegetables will lose their flavor and nutrients.
  • Use a Good Quality Cheese: The cheese you use will make a big difference in the flavor of the gratin. Choose a cheese that melts well and has a good flavor. Some good options include Gruyère, Parmesan, and Cheddar.
  • Season to Taste: Don't be afraid to season the gratin to taste. Add salt, pepper, and other spices to your liking.

Conclusion:

Penne and vegetable gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With its creamy sauce, tender vegetables, and crispy cheese topping, this gratin is sure to be a hit with your family and friends. So next time you are looking for a comforting and satisfying meal, give this penne and vegetable gratin a try.

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