Baked Penne with Roasted Vegetables

Baked Penne with Roasted Vegetables
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 532.1
  • Total Fat: 16.4 g
  • Cholesterol: 32.5 mg
  • Sodium: 620.7 mg
  • Total Carbs: 72.9 g
  • Dietary Fiber: 12.5 g
  • Protein: 28.7 g

View full nutritional breakdown of Baked Penne with Roasted Vegetables calories by ingredient

Number of Servings: 6


    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
    1 (9-ounce) bag frozen artichoke hearts, thawed
    4 cremini mushrooms, halved
    2 tablespoons 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
    1 large can crushed tomatoes
    4 cloves garlic
    1 cup grated fontina cheese
    1/2 cup grated smoked mozzarella
    1/4 cup grated Parmesan, plus 1/4 cup for topping


Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, artichokes, and mushrooms with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

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.

In a large bowl, toss the drained pasta with the roasted vegetables, tomatoes, garlic, 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.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/4 cup Parmesan. Bake until top is golden and cheese melts, about 25 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user PERIWINKLEJENN.