Roasting Vegetable Baked Penne

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This was actually  supposed to be a baked ziti, however it turns out ziti is just about not possible to find in grocery stores right now, therefore i went with a Roasted Vegetable Cooked Penne instead. Sometimes you just need to roll with it! This recipe is an extremely vegetable-forward version of my Classic Baked Ziti , chock full of colorful veggies, a quick homemade red sauce, plus layers of ooey-gooey cheese. This particular recipes makes a LOT of pasta however the leftovers are awesome and freezable!  

Take a Short Cut

This roasted vegetable baked penne is kind of a labor associated with love because there are so many moving components, BUT you can take a short cut by using several jarred pasta sauce instead of producing your own. Use about one . 5 24oz. jars of store-bought nudeln sauce in place of the homemade spices listed below.

How to Shop Leftovers

As I described in the intro, this makes a Wide range of pasta. But the leftovers are extremely yummy, and it makes a really great product to stash in your freezer just for grab-n-go lunches or quick meals on busy nights. After cooking, divide the pasta into one serving containers and transfer towards the refrigerator. Once fully cooled, you are able to transfer some (or all) from the containers to the freezer for longer storage space. I usually leave as many as I can consume in one week in the fridge plus freeze the left. The left over spots can be reheated quickly in the micro wave.

What Veggies Can You Use?

I utilized a classic mix of zucchini, yellow lead pages, red onion, and bell spice up so I could have a really colorful blend. If you want to substitute any of these vegetables, here are a few other good options:

  • Mushrooms
  • Eggplant
  • Broccoli
  • Cauliflower
  • Carrots

In general you want to go for softer vegetables for this dish, rather than harder root vegetables, but if you have to do want to include vegetables that are a lot more firm, make sure to cut them directly into much smaller pieces to help them ease more quickly while they roast.

Close in advance view of roasted vegetable cooked penne being scooped out of the casserole dish

Overhead see of roasted vegetable baked penne being scooped out of the casserole dish

Roasted Vegetable Cooked Penne

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Layers of pasta, flavorful roasting vegetables, a simple homemade red spices, and melty cheese make this roasting vegetable baked penne to die for!
Total Cost $11. 34 recipe / $1. forty two serving

Preparation Time 15 minutes
Cook Time 1 hour 25 mins
Overall Time 1 hour forty minutes

Servings 8
Calories 494. 86 kcal
Author Beth – Budget Bytes


Roasted Veggies

  • one red onion $0. forty-four
  • 1 zucchini $0. 79
  • 1 yellow squash $1. 11
  • 1 bell pepper $1. 69
  • two Tbsp olive oil $0. 26
  • tsp salt $0. 02
  • tsp pepper $0. 02

Simple Red Sauce

  • 1 yellowish onion $0. 32
  • 2 Tbsp butter $0. 26
  • 1 28oz. can smashed tomatoes $0. 79
  • 3 Tbsp tomato paste $0. 12
  • 1 Tbsp Italian language seasoning* $0. 30
  • ¼ teaspoon salt $0. 02
  • ½ mug water $0. 02

Teigwaren & Cheese

  • 1 lb. penne $1. 00
  • 15 oz . ricotta $2. 19
  • two cups shredded Italian cheese blend**, divided $1. 86
  • 1/4 tsp spice up $0. 02
  • 1/4 tsp salt $0. 02
  • 2 Tbsp chopped fresh parsley (optional garnish) $0. eleven


  • Preheat the oven in order to 400º F. Dice the reddish onion, zucchini, yellow squash, plus bell pepper into 1-inch items. Spread the diced vegetables out there over a large baking sheet. Drizzle along with oil and a pinch of sodium and pepper. Toss until all of the vegetables are coated in essential oil.
  • Roast the particular vegetables in the preheated oven, mixing once half way through, for approximately 45 minutes or until the vegetables are usually soft and the edges are dark brown and caramelized.
  • While the vegetables are roasting, start the red sauce. Finely chop the yellow onion and include it to a sauce pot using the butter. Sauté for a few minutes, or even until the onion is soft. Include the crushed tomatoes, tomato insert, Italian seasoning, salt, and drinking water.
  • Mix the sauce to combine. Allow the spices to come up to a simmer, then change the heat down to low and let the spices simmer, stirring occasionally, until the veggies are finished roasting (about thirty minutes).
  • In the medium bowl, stir together the particular ricotta cheese, 1 cup of the disposed Italian cheese blend, and ¼ tsp each of salt and spice up.
  • Provide a large pot of water to some boil for the penne. Once cooking, add the penne and still boil until the pasta is sensitive. Drain the penne in a colander, then return it to the container with the heat turned off.
  • Stir one cup from the red sauce into the drained nudeln to coat the pasta within flavor. Add the roasted veggies to the remaining red sauce plus stir to combine.
  • To layer the casserole, location half of the sauce coated penne in the bottom of a 9×13″ or even 3 quart casserole dish. Include half of the cheese mixture at the top in dollops, followed by half of the particular roasted vegetable and red spices mixture. The ingredients do not need to create a strong layer or completely cover the prior layer. Repeat with a second coating of pasta, cheese, and veggie red sauce. Finally, top the particular casserole with the second cup associated with shredded Italian cheese blend.
  • Cover the casserole with foil, making sure it doesn’t contact the cheese on top. Place the casserole in the oven (still turned on in order to 400º F) and bake with regard to 35 minutes. After 35 a few minutes, remove the foil and switch the particular oven from bake to pan. Broil the top of the casserole in order to brown the cheese for 3-5 minutes (watch closely as broilers can vary quite a bit from oven in order to oven). Top with chopped parsley if desired and serve!


*If you do not have Italian seasoning, you can substitute this with equal parts dried out basil, dried oregano, dried marjoram, and thyme.

*If you do not have disposed Italian cheese blend, use equivalent amounts shredded mozzarella, Parmesan, plus provolone.  


Serving: 1 providing | Calories: 494. eighty six kcal | Carbohydrates: sixty. 24 g | Protein: 20. 76 g | Body fat: 19. 79 g | Sodium: 681. 56 magnesium | Fiber: 5. thirty-five g

How to Make Roasted Veggie Baked Penne

Whole vegetables on a cutting board

For the roasted vegetables We used one red onion, 1 zucchini, one yellow squash, and something red bell pepper. You can select just about any vegetable you’ d such as (see notes above the formula for suggestions).

Diced vegetables on a baking sheet

Preheat the cooker to 400º F. Dice the particular vegetables into 1-inch pieces. Put the diced vegetables on a large sheet pan, drizzle with 2 Tbsp essential olive oil, and a pinch of salt plus pepper. Toss the vegetables till they are coated in oil.

Roasted veggies on the baking sheet

Transfer the baking sheet to the stove and roast, stirring once midway through, for about 45 minutes or till the vegetables are soft and caramelized on the edges.

Diced onion and butter inside a sauce pot

As the vegetables are roasting, begin all of those other casserole. Start with the homemade red-colored sauce. Dice one yellow red onion and add it to a spices pot with 2 Tbsp butter. Sauté over medium heat till the onions are soft.

Red sauce ingredients within the pot

Once the onions are soft, add one 28oz. can crushed tomatoes, 3 Tbsp tomato paste, 1 Tbsp Italian language seasoning, 1/4 tsp salt, plus ½ cup water. Stir to mix. Allow the sauce to come up to the simmer, then turn the heat down to reduced and let it continue to simmer, mixing occasionally, until the vegetables are completed roasting (about 30 minutes).  

Cheese combination ingredients in a bowl

While the vegetables are roasting as well as the red sauce is simmering aside, prepare the cheese. Stir with each other 15oz. ricotta, 1 cup shredded Italian language cheese blend, ¼ tsp spice up, and ¼ tsp salt.

Stirring red spices into cooked pasta.

Bring a large pot associated with water to a boil for the teigwaren. Once boiling, add 1 pound. penne and continue to boil till the penne is tender. Drain the particular pasta in a colander, then come back it to the pot with the warmth turned off. Add 1 cup of the crimson sauce and stir to coating.

Roasted veggies added to the pot of red spices.

Stir the particular roasted vegetables into the rest of the crimson sauce.

Layer one of baked penne in the casserole dish

Now that the particular sauce, cheese, and pasta are usually done, it’ s time to begin layering! Add half of the spices coated pasta to the bottom of the 9× 13″ (3 quart) casserole dish. Next, add half of the particular cheese mixture in dollops, then half of the vegetable red spices. Each layer will not fully include the previous layer. You don’ big t need to spend time trying to spread this out. It will all melt jointly as it bakes.

Second layers of baked penne in the casserole dish

Repeat with a second layer associated with pasta, cheese, and vegetable red-colored sauce. Finally, add the second mug of shredded Italian cheese mix on top.

Baked Penne casserole with foil addressing half the dish

Cover the casserole dish along with foil, taking care not to let it contact the cheese. Bake the casserole for 35 minutes.

Finished roasted vegetable cooked penne in the casserole dish

After 35 minutes, take away the foil and change the oven through bake to broil. Let it pan for a few minutes, or until the mozzarella cheese is golden brown on top. Best with a couple tablespoons of cut fresh parsley for garnish, in case desired.

Overhead view of roasted veggie baked penne being scooped out from the casserole dish

Take pleasure in!

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