Description
This Roasted Vegetable Pasta is a comforting and hearty dish packed with colorful roasted veggies, tender penne, and rich marinara sauce, all topped with melted cheese. Perfect for quick and easy vegetarian dinners, healthy meal prep, and family-friendly pasta recipes, this dish is ideal for both busy weeknights and cozy weekends.
Ingredients
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2 red bell peppers, cored and cut into 1-inch wide strips
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2 zucchini, quartered lengthwise and cut into 1-inch cubes
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2 summer squash, quartered lengthwise and cut into 1-inch cubes
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4 cremini mushrooms, halved
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1 yellow onion, peeled and sliced into 1-inch strips
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1/4 cup extra-virgin olive oil
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1 teaspoon salt, divided
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1 teaspoon freshly ground black pepper, divided
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1 tablespoon dried Italian seasoning or herbs de Provence
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1 pound penne pasta
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3 cups marinara sauce (store-bought or homemade)
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1 cup grated fontina cheese
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1/2 cup grated smoked mozzarella
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1 1/2 cups frozen peas, thawed
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1/4 cup grated Parmesan, plus 1/3 cup for topping
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2 tablespoons butter, cut into small pieces
Instructions
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Preheat the oven to 450°F (230°C).
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On a baking sheet, toss the bell peppers, zucchini, summer squash, mushrooms, and onion with olive oil, ½ teaspoon salt, ½ teaspoon black pepper, and dried herbs. Roast for about 15 minutes, until tender.
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Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for about 6 minutes—slightly undercooked, as it will finish cooking in the oven. Drain and set aside.
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In a large bowl, mix the drained pasta with the roasted vegetables, marinara sauce, fontina, mozzarella, peas, ½ teaspoon salt, and ½ teaspoon black pepper. Stir gently to coat everything evenly.
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Pour the mixture into a greased 9×13-inch baking dish. Top with the remaining ⅓ cup Parmesan and butter pieces.
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Bake for about 25 minutes, until the top is golden and the cheese is melted.
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Let cool slightly before serving. Enjoy!
Notes
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Swap out any vegetables based on preference or seasonality.
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For a protein boost, add grilled chicken or chickpeas.
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Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 10g
- Sodium: 750mg
- Fat: 18 g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 30mg