Best Roasted Vegetable Penne Bake Recipes

ROASTED VEGETABLE PENNE BAKE

Roasted Vegetable Penne Bake image

For a twist, toss veggies with seasoning and oil. Poke holes in a disposable foil-lined pan, grill covered over medium heat, 4-5 minutes per side or until crisp-tender. -Robyn Cavallaro, Easton, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 large zucchini, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1/2 pound medium fresh mushrooms, halved
1 small onion, cut into 1-inch pieces
2 tablespoons olive oil
1-1/2 teaspoons Italian seasoning
2 cups uncooked penne pasta
1 can (15 ounces) crushed tomatoes, undrained
2 ounces provolone cheese, shredded
3/4 cup frozen peas, thawed
1/4 cup shredded part-skim mozzarella cheese
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, cubed

Steps:

In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender., Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

Nutrition Facts : Calories 283 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 520mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

ROASTED VEGETABLE PENNE BAKE - FROM MOM, 09-01-10

ROASTED VEGETABLE PENNE BAKE - FROM MOM, 09-01-10 image

Categories Vegetable Bake Vegetarian

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 large zucchini, cut into 1" pieces
1 medium sweet red pepper, cut into 1" pieces
1/2 lb medium fresh mushrooms, halved
1 small onion, cut into 1" pieces
2 Tbsp olive oil
1 1/2 tsp Italian seasoning
2 cups uncooked penne pasta
1 can (15 oz) crushed tomatoes, undrained
2 oz provolone cheese, shredded
3/4 cup frozen peas, thawed
1/4 cup shredded mozzarella cheese
1/4 cup plus 2 Tbsp grated parmesan cheese, divided
1/2 tsp salt
1/2 tsp pepper
1 Tbsp butter, cubed

Steps:

In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15" x 10" x 1" baking pan. Bake, uncovered, at 425 degrees for 20-25 minutes or until tender. Meanwhile, cook pasta according to package directions; drain. in a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup parmesan cheese, salt and pepper. Transfer to a greased 11" x 7" baking dish. Sprinkle with remaining parmesan cheese; dot with butter. Cover and bake at 350 degrees for 10 minutes. Uncover, bake 10-15 minutes longer or until bubbly.