Baked Pasta and Roasted Vegetables Recipe
Baked Pasta and Roasted Vegetables Recipe. The perfect combination of healthy and delicious.
With its colorful array of roasted peppers, zucchini, squash, mushrooms, and onions, this dish is packed with flavor and nutrients. The tender, roasted vegetables complement the chewy pasta, creating a satisfying texture that is sure to please any palate.
This pasta dinner is easy to make and it’s a great way to use your Summer vegetables in a different way.
The roasted vegetables are tossed in olive oil and dried herbs, then baked until they become tender and caramelized. At the same time, the pasta is boiled and then combined with the vegetables, marinara sauce, cheeses, and peas.
It’s then baked to perfection until the top is golden and the cheese melts.
If you would like some Tips and Tricks, I have them below the recipe.
Related Recipes
American Goulash With Ground Beef
Italian Fusilli Pasta Caprese
Italian Pepperoni Pizza Casserole
Affiliate Disclosure: Some links provided may be affiliate links where I may earn a commission if you purchase something after clicking on a link. No extra cost is added to you. Also, as an Amazon Associate, I earn from qualifying purchases made through links.
Featured Ingredients
Zucchini
Summer Squash
If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want.
Or to double or triple the recipe, click on the 2x or 3x next to “Ingredients”.
Baked Pasta and Roasted Vegetables
Ingredients
- 2 cremini mushrooms halved
- 2 red pepper cored and cut into 1-inch wide strips
- 2 summer squash quartered lengthwise and cut into 1-inch cubes
- 2 zucchini quartered lengthwise and cut into 1-inch cubes
- 1 yellow onion peeled and sliced into 1-inch strips
- ¼ cup extra virgin olive oil
- 1 tablespoon dried Italian herb seasoning
- 1 teaspoon salt divided, to taste
- 1 teaspoon fresh ground black pepper divided, to taste
- 1 pound penne pasta
- 3 cups marinara sauce
- 1 cup grated fontina cheese to taste
- ½ cup grated smoked mozzarella cheese to taste
- 1½ cup frozen peas thawed
- ¼ cup grated Parmesan cheese more to taste
- 2 tablespoon butter cut into small pieces, to taste
Instructions
- Preheat your oven to 450 degrees Fahrenheit.
- Take a baking sheet and place peppers, zucchini, squash, mushrooms, and onions on it. Add olive oil, dried herbs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss everything together.
- Roast the vegetables for approximately 15 minutes, or until they become tender.
- Meanwhile, on high heat, bring a large pot of salted water to boil.
- Add the pasta to the pot and cook it for about 6 minutes. Ensure that the pasta is not fully cooked because you will cook it again in the oven.
- Drain the pasta using a colander.
- In a large bowl, mix the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently stir everything together with a wooden spoon until the pasta is completely coated with the sauce and all ingredients are combined.
- Pour the mixture into a greased 9×13-inch pan.
- Top the mixture with the remaining 1/3 cup Parmesan and butter pieces.
- Bake the dish for around 25 minutes, or until the top turns golden and the cheese melts.
Nutrition
Tips and Tricks
Enhance Vegetable Flavor: For an extra flavor boost, consider roasting the vegetables with a couple of cloves of garlic and a sprinkle of red chili flakes. This adds a subtle heat and deepens the overall taste of the dish.
Customize Your Cheese: The recipe uses fontina and smoked mozzarella, but feel free to experiment with different cheeses like goat cheese for tanginess or gouda for a smoky note. Mix and match cheeses based on what you and your family enjoy.
Cook Pasta Al Dente: Since the pasta will continue cooking in the oven, make sure to cook it just until it’s al dente in the boiling water. This keeps it from becoming too mushy after baking.
Broil for a Crispy Top: After baking, give the dish a couple of minutes under the broiler to get a beautifully crispy top layer. Keep an eye on it to ensure it doesn’t burn.
Vegetable Variations: Feel free to swap in or add other vegetables like eggplant or bell peppers of different colors. This not only makes the dish more colorful but also adds different flavors and nutrients.
Wine Pairing: A light red wine like Pinot Noir or a full-bodied white like Chardonnay pairs beautifully with this dish, complementing the richness of the cheeses and the earthiness of the roasted vegetables.
Make Ahead: You can assemble this dish ahead of time and keep it refrigerated. Just add a few extra minutes to the baking time when you’re ready to cook.
You May also Like:
- Fried Macaroni and Cheese Balls
- Baked Pasta and Roasted Vegetables
- Crockpot Beef Short Ribs: A Tender and Flavorful Dinner Idea
- Quick and Easy Fried Mushrooms
- Dinners That Prove Cooking at Home Beats Eating Out
