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.
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.