Baked Penne Aand Roasted Vegetables  Back to Recipes

6 servings

  • 1 yellow pepper, cored seeded and cut into strips
  • 1 green pepper, cored seeded and cut into strips
  • 1 red pepper, cored seeded and cut into strips
  • 1 cup zucchini, cubed
  • 1 cup summer squash, cubed
  • 1 yellow onion, cut into strips
  • 1 cup sliced Bella mushrooms
  • 2/3 cup carrots, sliced into rounds
  • ½ cup sun-dried tomatoes, cut into thin strips
  • ¼ cup extra-virgin olive oil
  • 1/3 cup pine nuts (toast in dry pan over medium heat for best flavor)
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 16 ounces penne pasta
  • 3 cups marinara sauce
  • 1 cup fontina, grated
  • ½ cup smoked mozzarella, grated
  • ½ cup Parmesan, grated
  • 2 Tablespoons unsalted butter, diced into small cubes
  • 1 Tablespoon Italian herbs, dried 


Preheat oven to 400 degrees. In a baking pan, toss all vegetables in half of the olive oil with Italian herbs, ½ salt and ½ pepper. When veggies are tender, remove from oven and set aside.

In large pot, bring salted water to boil and cook penne pasta according to package, except drain and stop cooking when the pasta is still partially hard (uncooked). It will finish cooking in the oven.

In a large mixing bowl, combine pasta, vegetables, marinara sauce, remaining salt and pepper, cheeses (leave ½ parmesan for topping at the very end), and sun-dried tomatoes.

Spray or butter a 9x13-inch pan and pour the mixture into the pan, spreading evenly. Top with remaining Parmesan and pine nuts. Bake at 350 degrees until cheese is melted and it is heated all the way through.

Enjoy with Ecco Domani wine on a chilly night! 

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