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Roasted Vegetable Penne Bake Recipe
Roasted Vegetable Penne Bake Recipe photo by Taste of Home

Roasted Vegetable Penne Bake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 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

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.

Directions

  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.
Originally published as Roasted Vegetable Penne Bake in Simple & Delicious August/September 2010, p66

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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Roasted Vegetable Penne Bake

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 22, 2013

This is delicious - excellent flavor!

MY REVIEW
Reviewed Dec. 7, 2011

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.

MY REVIEW
Reviewed Oct. 8, 2011

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.

MY REVIEW
Reviewed Sep. 7, 2011

I also added italian sausage... so not so we now call it Garden Penne. so delish

MY REVIEW
Reviewed Jul. 30, 2011

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.

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