Roasted Vegetable Penne Bake Recipe
- 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
- 1. 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 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender.
- 2. 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.
- 3. Transfer to a greased 11-in. x 7-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. Yield: 6 servings.
1-1/3 cups: 283 calories, 12g fat (5g saturated fat), 19mg cholesterol, 520mg sodium, 33g carbohydrate (6g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat, 1/2 fat.
Reviews for Roasted Vegetable Penne Bake
"Delicious...I omitted the mushrooms and added cauliflower and yellow squash to the vegetables to be roasted...and added some garlic powder. Red pepper flakes could add some zing but i didn't add it this time. This can be modified to add any type of vegetable. I halved the recipe for me and my husband and we could have eaten the whole thing."
"This is delicious - excellent flavor!"
"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."
"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."
"I also added italian sausage... so not so we now call it Garden Penne. so delish"
"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."
"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."
"i thought this was great!!!!!!!! my family of picky eaters loved it. i am sending to all my family"
"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!"
"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!!!"
"I seasoned much more than the recipe asks for and then wes delicious!"
"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!"
"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"
"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."
"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!"
"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."
"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!"
"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."
"Did not like at all. No taste. Not worth the effort."
"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."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.