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Baked Penne with Roasted Vegetables

This recipe creates a comforting baked penne dish featuring an assortment of roasted vegetables, including peppers, zucchini, squash, mushrooms, and onions. Al dente penne is combined with these flavorful vegetables, marinara sauce, and a blend of fontina, smoked mozzarella, and Parmesan cheeses, then baked until golden and bubbly.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: Italian
Calories: 3412
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • 1 Baking Sheet For roasting vegetables
  • 1 Large Pot For boiling pasta
  • 1 Colander For draining pasta
  • 1 Large Mixing Bowl For tossing ingredients
  • 1 9x13 Inch Baking Pan For baking the penne

Method
 

  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

Ensure vegetables are roasted until truly tender and slightly caramelized; this develops deep flavor that elevates the entire dish. The 'very al dente' pasta stage is critical; it should be quite firm to the bite as it will finish cooking in the oven, preventing a mushy texture. For enhanced richness and aroma, consider adding a touch of fresh garlic or a pinch of red pepper flakes to the vegetables before roasting. Using a high-quality marinara sauce significantly impacts the final taste. Don't skip greasing the baking pan for easy serving and cleanup. A sprinkle of fresh basil or parsley before serving will add a bright, fresh finish.