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Recipe: Baked Penne with Roasted Vegetables Casserole

This recipe could not be easier to prepare and the best news is, it's a filling meal with lots of veggies packed into it. It offers a lot of great for you ingredients and is even more perfect served with a side salad. Enjoy this recipe for dinner and lunch the next day!

Baked penne casserole
Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins
 1 1/2 cups zucchini, bite-sized pieces
 6 mini bell peppers (1 cup), sliced & seeds removed
 4 mini Bella mushrooms (1 cup) sliced
 3 carrots, sliced into rounds
 1 crown broccoli, cut into bite-sized pieces
 1 pound penne pasta
 1/4 cup olive oil
 1/2 teaspoon salt
 1/2 teaspoon pepper
 !Sauce
 16 ounces chunky tomato sauce
 1 onion (1 cup), chopped
 2 tablespoons olive oil
 2 tablespoons unsalted butter
 2 tablespoons half and half
 1/2 teaspoon salt
 1/4 teaspoon cayenne pepper
 !topping
 2 cups shredded cheese ~ a mix of cheddar and mozzarella works great!
 top with fresh, chopped parsley
1

Preheat over to 425 degrees fahrenheit with the rack in the middle. Cut the veggies so they are all bite size. Lay the veggies on a sheet pan and toss with olive oil, salt and pepper. Make sure they are in a single layer so they roast and not steam as they cook. Bake for 20 minutes. Remove from the oven and set aside. While this is baking, cook the pasta to package directions. Drain and set aside.

2

For the sauce: Add olive oil to a pan and heat over medium heat until shimmering. Add the butter and onions, cook for about 7 minutes until they are softened and fragrant. Stir frequently, add the garlic during the last few minutes. Combine well, Season with salt and cayenne pepper. Add the tomatoes, stir well. Increase the heat to medium-high and bring to a simmer. Stir in the half and half. Cook about 5 minutes, stir in the roasted vegetables then remove from the heat.

3

Heat the oven to 375 degrees fahrenheit with the rack in the middle.

4

Spray a 9″ pie plate or 9X12″ casserole dish with cooking spray. Combine the penne with the sauce. Pour into the casserole dish, distribute evenly. Top with the shredded cheese. Bake for 20 minutes, or until cheese is melted. Broil for 4-5 minutes to brown cheese. Top with fresh parsley before serving.

Ingredients

 1 1/2 cups zucchini, bite-sized pieces
 6 mini bell peppers (1 cup), sliced & seeds removed
 4 mini Bella mushrooms (1 cup) sliced
 3 carrots, sliced into rounds
 1 crown broccoli, cut into bite-sized pieces
 1 pound penne pasta
 1/4 cup olive oil
 1/2 teaspoon salt
 1/2 teaspoon pepper
 !Sauce
 16 ounces chunky tomato sauce
 1 onion (1 cup), chopped
 2 tablespoons olive oil
 2 tablespoons unsalted butter
 2 tablespoons half and half
 1/2 teaspoon salt
 1/4 teaspoon cayenne pepper
 !topping
 2 cups shredded cheese ~ a mix of cheddar and mozzarella works great!
 top with fresh, chopped parsley

Directions

1

Preheat over to 425 degrees fahrenheit with the rack in the middle. Cut the veggies so they are all bite size. Lay the veggies on a sheet pan and toss with olive oil, salt and pepper. Make sure they are in a single layer so they roast and not steam as they cook. Bake for 20 minutes. Remove from the oven and set aside. While this is baking, cook the pasta to package directions. Drain and set aside.

2

For the sauce: Add olive oil to a pan and heat over medium heat until shimmering. Add the butter and onions, cook for about 7 minutes until they are softened and fragrant. Stir frequently, add the garlic during the last few minutes. Combine well, Season with salt and cayenne pepper. Add the tomatoes, stir well. Increase the heat to medium-high and bring to a simmer. Stir in the half and half. Cook about 5 minutes, stir in the roasted vegetables then remove from the heat.

3

Heat the oven to 375 degrees fahrenheit with the rack in the middle.

4

Spray a 9″ pie plate or 9X12″ casserole dish with cooking spray. Combine the penne with the sauce. Pour into the casserole dish, distribute evenly. Top with the shredded cheese. Bake for 20 minutes, or until cheese is melted. Broil for 4-5 minutes to brown cheese. Top with fresh parsley before serving.

Recipe: Baked Penne with Roasted Vegetables Casserole

~ Marla Meridith

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