Roasted Veggies & Penne Pasta Recipe

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150 Recipes in a 13x9 Pan (Everyday Cookbook Collection)This recipe is great for getting everyone to eat more vegetables!

  • Yield: 6 to 8 Servings


  • 16 oz pkg penne pasta, uncooked
  • 2 zucchini, quartered lengthwise and sliced 1-inch thick
  • 2 yellow squash, quartered lengthwise and sliced 1-inch thick
  • 2 red peppers, cut into 1-inch squares
  • 1 onion, cut into 1-inch squares
  • 2 tbsp olive oil
  • kosher salt to taste
  • 3 cup shredded mozzarella cheese, divided
  • ¼ cup plus 2 tbsp grated Parmesan cheese, divided
How to Make It
  1. Cook pasta according to package directions, just until tender; drain. Meanwhile, combine vegetables in a greased 13"x 9" baking pan. Drizzle with oil and season with salt. Bake, uncovered, at 425 degrees for 15 to 20 minutes, stirring once or twice, until golden and caramelized.
  2. Add cooked pasta to vegetable mixture along with 2 cups mozzarella cheese and ¼ cup Parmesan cheese. Toss to mix well. Sprinkle with remaining cheeses. Return to oven for 5 minutes, or until cheese melts.

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