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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



  1. 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.
  2. 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.
  3. 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.
  4. 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.