Cheesy Baked Penne

The moment I discover a comforting recipe like Cheesy Baked Penne, I know I’ve struck gold. Just last week, I was sifting through my collection of family recipes, reminiscing about cozy gatherings around the dinner table. This dish, with its combination of rich cheese and vibrant roasted veggies, instantly took me back to those warm evenings filled with laughter and heartwarming aromas. It’s a dish that embodies comfort and togetherness, and it’s perfect for any occasion. Whether it’s a Sunday family dinner or a casual get-together with friends, you can’t go wrong with Cheesy Baked Penne.

As I prepared this dish, I felt the kitchen come alive. The smell of the freshly roasted vegetables mixed with the melty cheeses promised something special. I love how the colorful array of veggies not only adds flavor but also brightens the dish, making it a feast for the eyes as well. Each bite transports me back to simpler times, reminding me that food has the power to evoke memories and create new ones.

With Cheesy Baked Penne, I find joy not just in the eating but in the making. It’s a recipe that allows for creativity and personal touch. You can modify the veggies based on what’s in season or what you have on hand. The best part? It’s straightforward to prepare, making it a great choice for both novice cooks and seasoned chefs alike. So, let’s dive into this delectable dish together!

Shopping List for Cheesy Baked Penne

When it comes to the ingredients for Cheesy Baked Penne, each element plays a crucial role in building flavor and texture. The combination of roasted vegetables brings a medley of tastes that complement the creamy cheeses beautifully. Here’s what you’ll need:

• Olive oil spray: This helps to prevent sticking and adds a touch of flavor to the roasted vegetables.
• Red bell pepper: Adds sweetness and a pop of color.
• Zucchini: This vegetable provides moisture and a tender texture.
• Fennel bulb: Offers a unique flavor that’s slightly sweet and anise-like.
• Asparagus: Brings a lovely crunch and freshness.
• Red onion: Adds depth and sweetness when roasted.
• Garlic: Essential for flavor, it caramelizes beautifully in the oven.
• Balsamic vinegar: Enhances the sweetness of the vegetables.
• Extra-virgin olive oil: For drizzling and enhancing flavor.
• Kosher salt: To season the vegetables perfectly.
• Black pepper: For a slight kick.
• Dried oregano: A classic herb that pairs well with pasta.
• Dried basil: Another essential herb that adds aroma and flavor.
• Gluten-Free Penne: The star of the dish, providing the base for the cheesy goodness.
• Part-skim ricotta: Adds creaminess and richness.
• Fresh parsley: For garnish and a hint of freshness.
• Pecorino Romano: Grated for topping, it adds a salty, savory punch.
• Part-skim mozzarella: The gooey cheese that melts beautifully on top.
• Marinara sauce: For layering and adding moisture.

Preparation Steps for Cheesy Baked Penne

Getting ready to make Cheesy Baked Penne is an enjoyable process, as the kitchen fills with delightful aromas. Start by prepping your ingredients, and soon you’ll see how simple this dish comes together. Let’s get cooking!

1. Preheat your oven to 450 degrees Fahrenheit. This high temperature is crucial for roasting the vegetables perfectly, allowing them to caramelize and develop flavor.

2. Grab a large baking sheet and spray it with olive oil spray. This ensures that the vegetables won’t stick. Toss in the red bell pepper, zucchini, fennel bulb, asparagus, red onion, and garlic. Drizzle with balsamic vinegar and extra-virgin olive oil, then sprinkle with kosher salt, black pepper, dried oregano, and dried basil. Mix everything well, coating the veggies in the seasoning.

3. Place the baking sheet on the lower rack of the oven and roast the veggies for about 15 to 20 minutes. Stir halfway through until they are tender and slightly browned. Look for a caramelized appearance; that’s when the flavor truly shines.

4. While the veggies are roasting, bring a large pot of salted water to a boil. Add the gluten-free penne and cook according to the package directions for al dente. It’s important to undercook slightly, as the pasta will continue cooking in the oven later.

5. Once cooked, drain the pasta and set it aside. In a medium bowl, combine the ricotta, fresh parsley, 6 tablespoons of Pecorino Romano, and half of the mozzarella. Mix until well combined; this will be your creamy layer.

6. Now, prepare a deep 13×9-inch baking dish by coating it with olive oil spray. Start layering by placing half of the roasted vegetables in the bottom, followed by half of the cooked pasta. Pour in 1 cup of marinara sauce to keep everything moist.

7. Spoon the ricotta mixture evenly over the sauce. This creamy layer adds richness to the dish.

8. Cover with the remaining pasta and top with the rest of the roasted vegetables. Pour on the remaining marinara sauce and finish with the remaining mozzarella and 2 tablespoons of Pecorino Romano.

9. Cover the dish with foil and bake it in the center of the oven for 25 minutes. This step allows the cheese to melt and fuse with the pasta and vegetables, creating a deliciously gooey texture.

10. After baking, remove the foil and let it cool for a few minutes before serving. The layers will be beautiful and inviting, and your kitchen will smell divine!

Tips and Variations

Cooking Cheesy Baked Penne is a delightful experience, and there are plenty of ways to enhance or adapt the dish. Here are some tips and variations to consider:

• Storage: Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven or microwave.
• Freezing: This dish freezes well. Prepare it up to the baking step, then cover tightly and freeze. When ready to eat, thaw overnight in the fridge and bake as directed.
• Pairing: Serve with a fresh green salad or garlic bread for a complete meal.
• Vegetable variations: Feel free to swap out the listed vegetables based on what’s in season or available. Spinach, mushrooms, or eggplant could be delicious substitutes.
• Spicy kick: Add a pinch of red pepper flakes to the vegetables before roasting for a spicy twist.
• Herb infusion: Fresh herbs like basil or thyme can add an aromatic touch to the dish. Sprinkle them on top just before serving.
• Cheese options: Experiment with different cheeses like gouda or fontina for a unique flavor profile.

What to Serve Alongside Cheesy Baked Penne

When it comes to serving Cheesy Baked Penne, consider the following options to create a well-rounded meal:

• Side salads: A crisp green salad with a light vinaigrette pairs beautifully with the richness of the baked penne.
• Garlic bread: Crunchy garlic bread is always a crowd-pleaser and a perfect vehicle for scraping up the cheesy goodness.
• Roasted vegetables: If you want to keep it veggie-centric, serve alongside some simply roasted seasonal vegetables for added nutrition.
• Seasonal fruit: Fresh fruit can provide a refreshing contrast; try serving sliced melon or berries for a light dessert.
• Occasions: This dish is great for family dinners, gatherings, or as a comforting meal during the colder months.
• Picnic option: It can be served warm or at room temperature, making it a fantastic addition to picnic spreads.
• Wine pairing: A light white wine or sparkling water with lemon can be delightful alongside this cheesy dish.

FAQ

Conclusion

In conclusion, Cheesy Baked Penne is a delightful dish that combines rich flavors with comforting textures. Its ability to bring people together around the dinner table makes it truly special. I encourage you to give it a try; it’s a meal that promises to satisfy and warm your heart, perfect for any occasion.

Cheesy Baked Penne

The ultimate comfort food, Cheesy Baked Penne is a creamy, cheesy dish filled with roasted veggies. Perfect for weeknight dinners or gatherings, this recipe will satisfy your cravings and impress everyone at the table.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dinner

Cuisine Italian

Servings 8 servings

Calories 410 kcal

Equipment

• Oven
• Peeler
• Large Pot
• Grater
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 1 serving Olive oil spray
• 1 serving Red bell pepper cored and cut into 1-inch pieces
• 1 medium Zucchini quarter lengthwise and cut into 1-inch cubes
• 1 medium Fennel bulb ends removed and cut into 1-inch pieces
• 1 cup Asparagus cut into 1-inch pieces
• 1/2 medium Red onion peeled and sliced into 1-inch pieces
• 6 cloves Garlic peeled and slightly smashed
• 1 tbsp Balsamic vinegar
• 1 tbsp Extra-virgin olive oil
• 1/2 teaspoon Kosher salt
• to taste Black pepper
• 1/2 tsp Dried oregano
• 1/2 tsp Dried basil
• 12 oz Gluten-Free Penne
• 8 oz Part-skim ricotta
• 1/4 cup Fresh parsley chopped
• 1/2 cup Pecorino Romano grated
• 8 oz Part-skim mozzarella shredded
• 1 125.25 oz jar Marinara sauce we love Delallo Pomodoro

Instructions

 

• Preheat the oven to 450 degrees F.
• Spray a large baking sheet with oil, toss the peppers, zucchini, fennel, asparagus, red onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper, and dried herbs. Roast until tender on the lower rack of the oven, about 15 to 20 minutes stirring halfway, until slightly browned tender.
• Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente, (undercooking slightly as it will continue cooking in the oven), drain.
• In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
• Spray a deep 13x9-inch baking dish with olive oil spray.
• Put half of the cooked roasted vegetables into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta, then vegetables, then the remaining sauce. Finish with the remaining mozzarella and 2 tbsp Pecorino Romano cheese.
• Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to four days.
• Tip 2: This dish freezes well; prepare it up to the baking step, then cover tightly and freeze.
• Tip 3: A crisp green salad with a light vinaigrette pairs beautifully with the richness.
• Tip 4: Feel free to swap out the veggies based on what’s in season or available.
• Tip 5: Add a pinch of red pepper flakes to the vegetables before roasting for a spicy kick.

Keyword Cheesy Baked Penne, Comfort Food Recipe, Pasta Bake Recipe, Vegetarian Dinner

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!