Roasted Vegetable Penne Bake
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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
815
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).