Cheesy Baked Penne with Roasted Veggies
Indulge in a delightful penne pasta dish, generously layered with gooey cheese and a rich sauce, all while being packed with nutritious vegetables in every mouthful. Zucchini, vibrant red bell peppers, asparagus, red onion, and fennel are combined with balsamic vinegar and aromatic herbs before being roasted to perfection, creating a mouthwatering meatless baked pasta that’s truly unforgettable! Recipe title: "Cheesy Baked Penne with Roasted Veggies"
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Ingredients
- olive oil spray
- 1 cup asparagus
- 1/2 medium red onion
- 6 cloves garlic
- 1 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 12 oz Delallo Gluten-Free Penne
- 8 oz part-skim ricotta
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Pecorino Romano
- 8 oz part-skim mozzarella
- 1 25.25 oz jar marinara sauce (we love Delallo Pomodoro)
- 1 red bell pepper
- 1 medium
- 1 medium
Instructions
- 1
Begin by setting your oven temperature to 450 degrees F to preheat.
- 2
Lightly coat a large baking sheet with cooking spray. In a mixing bowl, combine the peppers, zucchini, fennel, asparagus, red onion, and garlic. Drizzle with balsamic vinegar, olive oil, and season with 1/2 teaspoon of salt, black pepper, and dried herbs. Spread the mixture on the baking sheet and roast on the lower rack of the oven for approximately 15 to 20 minutes, stirring halfway through, until the vegetables are tender and have developed a slight browning.
- 3
While the vegetables are roasting, fill a large pot with salted water and bring it to a rolling boil. Cook the pasta according to the package instructions until it reaches an al dente texture, but be sure to undercook it slightly since it will continue to cook in the oven. Once done, drain the pasta.
- 4
In a separate medium-sized bowl, mix together the ricotta cheese, chopped parsley, 6 tablespoons of Pecorino Romano cheese, and half of the mozzarella cheese until well combined.
- 5
Prepare a deep 13x9-inch baking dish by spraying it with olive oil spray to prevent sticking.
- 6
Layer half of the roasted vegetables in the bottom of the prepared baking dish, followed by half of the cooked pasta. Pour 1 cup of the sauce over this layer. Evenly distribute the ricotta mixture over the sauce. Top with the remaining pasta, then the rest of the vegetables, followed by the remaining sauce. Finally, sprinkle the remaining mozzarella cheese and 2 tablespoons of Pecorino Romano cheese on top.
- 7
Cover the dish with aluminum foil and place it in the center of the oven. Bake for 25 minutes, or until the mozzarella is bubbly and melted.