Best 4 Roasted Vegetable Penne Bake Recipes

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Indulge in a delightful culinary journey with our collection of roasted vegetable penne bake recipes, a symphony of flavors that will tantalize your taste buds. From classic Italian to modern Mediterranean, these delectable dishes showcase the vibrant colors and earthy flavors of roasted vegetables, perfectly complemented by tender penne pasta and a variety of delectable sauces. Whether you prefer a creamy Alfredo sauce, a rich tomato sauce, or a tangy pesto sauce, our recipes offer something for every palate. Prepare to embark on a culinary adventure that celebrates the bounty of fresh vegetables and the comforting warmth of pasta, resulting in a satisfying and unforgettable meal that will soon become a family favorite.

Let's cook with our 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

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

ROASTED VEGETABLE BAKED PENNE



Roasted Vegetable Baked Penne image

Layers of pasta, flavorful roasted vegetables, a simple homemade red sauce, and melty cheese make this roasted vegetable baked penne to die for!

Provided by Beth - Budget Bytes

Categories     Dinner     Main Course     Pasta

Time 1h40m

Number Of Ingredients 20

1 red onion ($0.44)
1 zucchini ($0.79)
1 yellow squash ($1.11)
1 bell pepper ($1.69)
2 Tbsp olive oil ($0.26)
⅛ tsp salt ($0.02)
⅛ tsp pepper ($0.02)
1 yellow onion ($0.32)
2 Tbsp butter ($0.26)
1 28oz. can crushed tomatoes ($0.79)
3 Tbsp tomato paste ($0.12)
1 Tbsp Italian seasoning* ($0.30)
¼ tsp salt ($0.02)
½ cup water ($0.02)
1 lb. penne ($1.00)
15 oz. ricotta ($2.19)
2 cups shredded Italian cheese blend**, divided ($1.86)
1/4 tsp pepper ($0.02)
1/4 tsp salt ($0.02)
2 Tbsp chopped fresh parsley (optional garnish) ($0.11)

Steps:

  • Preheat the oven to 400ºF. Dice the red onion, zucchini, yellow squash, and bell pepper into 1-inch pieces. Spread the diced vegetables out over a large baking sheet. Drizzle with oil and a pinch of salt and pepper. Toss until all the vegetables are coated in oil.
  • Roast the vegetables in the preheated oven, stirring once half way through, for about 45 minutes or until the vegetables are soft and the edges are brown and caramelized.
  • While the vegetables are roasting, begin the red sauce. Finely dice the yellow onion and add it to a sauce pot with the butter. Sauté for a few minutes, or until the onion is soft. Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and water.
  • Stir the sauce to combine. Allow the sauce to come up to a simmer, then turn the heat down to low and let the sauce simmer, stirring occasionally, until the vegetables are finished roasting (about 30 minutes).
  • In a medium bowl, stir together the ricotta cheese, 1 cup of the shredded Italian cheese blend, and ¼ tsp each of salt and pepper.
  • Bring a large pot of water to a boil for the penne. Once boiling, add the penne and continue to boil until the pasta is tender. Drain the penne in a colander, then return it to the pot with the heat turned off.
  • Stir one cup of the red sauce into the drained pasta to coat the pasta in flavor. Add the roasted vegetables to the remaining red sauce and stir to combine.
  • To layer the casserole, place half of the sauce coated penne in the bottom of a 9x13" or 3 quart casserole dish. Add half of the cheese mixture on top in dollops, followed by half of the roasted vegetable and red sauce mixture. The ingredients do not need to create a solid layer or completely cover the previous layer. Repeat with a second layer of pasta, cheese, and vegetable red sauce. Finally, top the casserole with the second cup of shredded Italian cheese blend.
  • Cover the casserole with foil, making sure it doesn't touch the cheese on top. Place the casserole in the oven (still turned on to 400ºF) and bake for 35 minutes. After 35 minutes, remove the foil and switch the oven from bake to broil. Broil the top of the casserole to brown the cheese for 3-5 minutes (watch closely as broilers can vary quite a bit from oven to oven). Top with chopped parsley if desired and serve!

Nutrition Facts : ServingSize 1 serving, Calories 494.86 kcal, Carbohydrate 60.24 g, Protein 20.76 g, Fat 19.79 g, Sodium 681.56 mg, Fiber 5.35 g

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

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.

OVEN-ROASTED VEGETABLE PENNE



Oven-Roasted Vegetable Penne image

Make and share this Oven-Roasted Vegetable Penne recipe from Food.com.

Provided by FrVanilla

Categories     Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

9 medium roma tomatoes, seeded and cut into thin wedges
2 medium zucchini, halved lengthwise and cut into 1/2 inch slices
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups penne pasta
3 tablespoons italian style tomato paste
1/2 cup parmesan cheese, finely shredded
1/4 cup fresh basil, chopped

Steps:

  • Place tomatoes and zucchini in a 3 quart rectangular baking dish. In a small bowl combine oil, garlic, salt and pepper. Drizzle over vegetables. Roast, uncovered, in a 400 oven for 20 minutes, stirring once.
  • Meanwhile, cook pasta according to package directions, drain. Stir pasta into the roast veggies along with tomato paste. Bake uncovered, in a 400 oven, for 10 more minutes.
  • To serve, stir pasta and vegetables. Divide among 4 plates and sprinkle with parmesan cheese and basil.

Tips:

- For the best flavor, use a variety of roasted vegetables. Some good options include broccoli, cauliflower, carrots, zucchini, and bell peppers. - If you don't have time to roast your own vegetables, you can use pre-roasted vegetables from the grocery store. - Be sure to season the vegetables well with salt, pepper, and garlic powder before roasting. - Cook the penne pasta according to the package directions. - If you don't have a baking dish, you can use a large skillet instead. - Serve the roasted vegetable penne bake with a side salad or garlic bread.

Conclusion:

This roasted vegetable penne bake is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to get your kids to eat their vegetables. With its colorful roasted vegetables, creamy sauce, and cheesy topping, this dish is sure to be a hit with the whole family.

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