Indulge in a single serving Baked Penne loaded with roasted vegetables, a trio of cheeses, and rich marinara. Easy steps and totally customizable!
Prep Time25 minutesmins
Cook Time25 minutesmins
Total Time50 minutesmins
Course: Main Dish
Cuisine: Italian
Diet: Vegetarian
Keyword: baked pasta, baked pasta with vegetables and cheese, baked penne with roasted vegetables, roasted penne, roasted vegetable pasta bake, roasted vegetables, vegetable pasta bake, vegetarian
Roast the vegetables: On a baking sheet, toss the diced zucchini, peppers, onions, and garlic with olive oil, herbs, salt, and pepper. Bake for 12-15 minutes until tender.
While the vegetables are roasting, make the pasta: Bring a small pot of water to a boil over high heat. Add the pasta and cook, stirring occasionally for 6 minutes. Drain in a colander.Note: Since you will be cooking the pasta a second time in the oven, you want to make sure it is not completely cooked on the stove.
In a medium-sized bowl, toss the drained pasta with the roasted vegetables, marinara sauce, fontina, and gruyère. Gently mix the ingredients together until all of the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta and vegetables into a lightly buttered 5x5-inch or 4x6-inch baking dish. Top with grated Parmesan cheese and butter pieces.
Bake until the top is golden and the cheese has melted, about 20 minutes.
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Notes
Evenly Cut Veggies: Make sure to chop the vegetables in uniform sizes for consistent cooking.
Pasta Choices: For a healthier spin, opt for whole wheat or brown rice penne. Ziti and rigatoni are also good substitutes that work well in this recipe.
Pasta Doneness: Aim to cook the pasta just shy of al dente. It will continue to cook in the oven, so it's best to drain it while it still has a slight bite.
Protein Boost: Elevate the dish with additional protein by incorporating smoked sausage or crumbled cooked sausage.