Baked Whole-Wheat Penne with Roasted Vegetables

I’ve been wanting to make an Italian dinner for a while now. I’m really not sure why I’ve had this craving, but it’s been lingering for about two weeks now. Tonight I finally gave in and made this baked penne with roasted vegetables. It took some time, especially because I made the marinara from scratch, but it turned out great! It serves eight, so it’s also great for company. If you have a mixed crowd, you could easily put some sliced Italian sausage on the side for more carnivorous guests.


Baked Whole-Wheat Penne with Roasted Vegetables
adapted from Giada DeLaurentiis

Ingredients:
2 red peppers, cored and cut into 1-in. wide strips
2 zucchini, halved lengthwise and cut into 1-in. segments
6 baby bella mushrooms, halved
1 red onion, peeled and sliced into 1-in. strips
1/4 c. extra-virgin olive oil
1 tsp. salt, divided
2 tsp. freshly ground black pepper, divided
1 TBSP dried Italian herb mix
1 lb. whole-wheat penne pasta
3 c. homemade Classic Marinara
1 c. part-skim mozzarella cheese
1/2 c. grated Pecorino Romano, half reserved for top

Directions:

1. Preheat the oven to 450 degrees.

2. On a baking sheet, toss the peppers, zucchini, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

4. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

5. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/4 cup Pecorino Romano. Bake until top is golden and cheese melts, about 25 minutes.

Look at these yummy roasted vegetables!

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6 Comments

  1. Colleen
    October 10, 2008 / 5:27 pm

    I have been eyeing this recipe in my cookbook so I am glad you reviewed it and liked it! It looks delicious!

  2. Anonymous
    October 17, 2008 / 11:33 am

    YUMM!!! Have I ever told you how much I love roasted vegetables??? I love them A LOT! This looks great!!

  3. Maria
    October 21, 2008 / 3:30 pm

    I love baked pastas. I am sure the roasted veggies are amazing!

  4. melissa
    November 12, 2008 / 1:53 am

    i stole this recipe from you and LOVED it. I’m so used to cooking with meat, this was a new endeavor for me. I guess I will have to try it more often. Thanks for posting it!

  5. Kelsey
    November 27, 2008 / 9:03 pm

    I’m so glad you like it, Melissa! I thought it was so hearty, even without meat.

  6. Anonymous
    November 20, 2009 / 7:59 pm

    Who knows where to download XRumer 5.0 Palladium? Help, please. All recommend this program to effectively advertise on the Internet, this is the best program!

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