Baked Penne with Roasted Vegetables
This is not your typical pasta dish! It’s important to use smoked mozzarella cheese along with the roasted vegetables to give a hearty flavor to this vegetarian dish. In order to keep this a healthy meal, be sure to use whole wheat pasta, and stick to the suggested serving size. Add a colorful spinach salad and fresh fruit to make this a delicious, wholesome meal.
Serves: 1.5 cups
2 red peppers, cored and cut into 1-inch strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
7 oz. can button mushrooms, drained
1 yellow onion, peeled and sliced into 1-inch strips
¼ cup extra virgin olive oil
¼ tsp salt, divided
¼ tsp pepper, divided
1 Tbsp Italian seasoning
12 ounces whole wheat penne pasta
3 cups low-sodium marinara sauce
½ cup shredded parmesan cheese, divided
½ cup grated smoked mozzarella
½ cup frozen peas, thawed
- Preheat oven to 450 degrees F. On baking sheet, toss the peppers, zucchini, squash, mushrooms, and onion with olive oil, 1/8 tsp salt, 1/8 tsp pepper, and Italian seasoning. Roast in oven until tender, about 15 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Add the pasta and cook for about 6 minutes (the pasta should still be hard in the middle – it will finish cooking in the oven) Drain in a colander.
- In a large bowl, toss drained pasta with roasted vegetables, marinara sauce, ¼ cup parmesan cheese, smoked mozzarella, peas, 1/8 tsp salt, and 1/8 tsp pepper. Gently mix until all ingredients are combined.
- Pour the pasta into a greased 9x13 inch pan. Top with the remaining ¼ cup Parmesan cheese. Bake until top is golden and cheese melts, about 25 minutes.