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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
This recipe is:
Diabetic Friendly
Nutritional Facts 1-1/3 cups equals 283 calories, 12 g fat (5 g saturated fat), 19 mg cholesterol, 520 mg sodium, 33 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat, 1/2 fat.
Originally published as Roasted Vegetable Penne Bake in Simple & Delicious August/September 2010, p66
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Apr. 22, 2013 by allymay8
This is delicious - excellent flavor!
Reviewed on Dec. 07, 2011 by mrsb1218
I absolutely loved this dish the first time I made it (only a week ago) and I am still eating leftovers. I can't wait to use fresh veggies from the garden next spring! Admittedly, my husband wasn't thrilled but he is closed-minded in the food department and refuses to eat anything in the squash family, tomatoes and mushrooms.
Reviewed on Oct. 08, 2011 by terri4468
This was one of the best dishes I have ever tried. We are a family that loves pasta and have tried many pasta dishes. I cannot say enough about this one. We did add extra cheese to it. And to my surprise, my son loved it and he hates vegetables. I have passed it on to all of my family members who also love it.
Reviewed on Sep. 07, 2011 by ikn0wh1m
I also added italian sausage... so not so we now call it Garden Penne. so delish
Reviewed on Jul. 30, 2011 by Sugarbusch
This was delicious! I did not use the butter, but I did add Italian chicken sausage. I could only find shredded provolone that came mixed with shredded mozzarella, so I just used a 1/2 cup of that. My husband loved this too. I will definitely make this again.
Reviewed on Jul. 03, 2011 by lariah
Delicious. Th next time I try this I will double the veggies as they reduce quite a bit when cooked. I did NOT use the butter, as I didn't think it needed it.
Reviewed on Feb. 24, 2011 by tinalynnh
i thought this was great!!!!!!!! my family of picky eaters loved it. i am sending to all my family
Reviewed on Feb. 20, 2011 by AmandaArelene
This recipe had rave reviews from my classmates as well as my instructor! Thanks very much! I'm about to wow my family with this recipe tonight~I know they will love it as I do!
Reviewed on Feb. 19, 2011 by tinalynnh
THIS IS A KILLER DINNER!!!!!!!!!!!!!!!!!! I can't wait to make this again. we all loved this . there are 6 of us. i am sending to my 5 kids also as i know they will love!!!
Reviewed on Jan. 15, 2011 by Larissa84
I seasoned much more than the recipe asks for and then wes delicious!
Reviewed on Oct. 08, 2010 by chrissteve
My family loves this. The second time I made it, I added some pepperoni and some capers plus a whole container of fresh spinach. We thought that put it over the top!
Reviewed on Sep. 20, 2010 by fireflys_lady
I will make this again with a few modifications. The vegetables need to be cut smaller. Iwould also add some crushed red pepper flakes for flavor. I substituted frozen broccolli for the peas and used whole grain penne. I also added garlic powder. My meat eating 10 year old boy said that he liked it and would like to have it again. Now that is saying something!!
I will make this again with a few modifications. The vegetables need to be cut smaller. Iwould also add I substituted frozen broccolli for the peas and used whole grain penne. my meat eating boy
Reviewed on Aug. 31, 2010 by ColleenaG
Very good vegetable pasta dish. I added spaghetti sauce, which added some flavor. I think I'd skip the mozzarella next time...I don't like the way it sticks to the dishes and utensils.
Reviewed on Aug. 29, 2010 by Jellybean
I made this exactly as the recipe says and thought it was wonderful! The parmesan cheese gives it wonderful flavor and roasting the veggies really brings out their flavor too. I can't wait to make it again!
Reviewed on Aug. 29, 2010 by chefboyrd
I have given this recipe to several friends and they all love it. I have also added yellow squash and anaheim peppers to the list of ingredients.
Reviewed on Aug. 20, 2010 by mkfrazier
Excellent dish even for those who avoid vegetarian style foods. Unlike some pasta dishes, the leftovers weren't as good on Day 2, so size the recipe accordingly. Great recipe!
Reviewed on Aug. 19, 2010 by ritzman12
I added some turkey sausage for some protein, some red pepper flakes for some kick, and a lot of minced garlic, and it was very good. I'm afraid that it would have been somewhat bland without doctoring it up.
Reviewed on Aug. 14, 2010 by rpumputis
Did not like at all. No taste. Not worth the effort.
Reviewed on Aug. 10, 2010 by amytime99
This turned out really good. I added a yellow summer squash and a small eggplant because they were on hand. I also boiled 5 sweet italian sausages for 20 minutes, then drained them, sliced them and added them to some fresh crushed tomatoes and cooked 15 more minutes. It was extra work but I was trying to use the garden's bounty. Because of the extra veggies and meat, I baked it in two 9-in. x 13-in. dishes. We had company unexpectedly this day and we were thankful for the generous portions we pulled from the oven just as they were arriving. Everyone loved it. Roasting the veggies amps up the flavor and the sausage bites were a perfect addition.
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