Roasted Vegetable Penne Casserole

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 252.8
  • Total Fat: 8.9 g
  • Cholesterol: 11.5 mg
  • Sodium: 492.2 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 6.6 g
  • Protein: 10.8 g

View full nutritional breakdown of Roasted Vegetable Penne Casserole calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    1 T. olive oil
    1/2 onion thinly sliced
    1/2 bell pepper, thinly sliced
    1/2 red pepper, thinly sliced
    1/2 yellow squash sliced into 1/4" slices
    1/2 zucchini sliced into 1/4" slices
    14 oz. canned stewed tomatoes
    1/2 c. chopped roma tomatoes
    1/2 envelope dry Italian salad dressing mix
    1 c. pasta sauce of your choice
    1/4 c. Parmesan cheese
    5 oz. penne cooked, drained
    1/4 c. goat cheese


Preheat oven to 450 degrees. Brush , vegetables with olive oil. Roast, turning once, until lightly browned on both sides. Turn oven down to 350 degrees. Place vegetales into large mixing bowl. Add tomatoes, dressing mix, pasta sauce and Parmesan cheese. Mix in cooked pasta. Pour mixture into a small baking dish. Top with crumbled goat cheese. Bake 30 minutes at 350 degrees or until heated.

Serving Size: Serves 4-5

Number of Servings: 4

Recipe submitted by SparkPeople user CHRISSYPEARL.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.