Roasted Vegetable Baked Penne
Ingredients
Roasted Vegetables
-
1
each
red onion
-
1
each
zucchini
-
1
each
yellow squash
-
1
each
bell pepper
-
2
Tbsp
olive oil
-
⅛
tsp
salt
-
⅛
tsp
pepper
Simple Red Sauce
-
1
each
yellow onion
-
2
Tbsp
butter
-
1
28oz. can
crushed tomatoes
-
3
Tbsp
tomato paste
-
1
Tbsp
Italian seasoning
-
¼
tsp
salt
-
½
cup
water
Pasta & Cheese
-
1
lb.
penne
-
15
oz.
ricotta
-
2
cups
shredded Italian cheese blend
-
¼
tsp
pepper
-
¼
tsp
salt
-
2
Tbsp
chopped fresh parsley (optional garnish)
Instructions
- Preheat the oven to 400ºF and prepare the vegetables by dicing them into 1-inch pieces.
- Spread the diced vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
- Roast the vegetables for about 45 minutes, stirring halfway through, until soft and caramelized.
- While the vegetables roast, prepare the red sauce by sautéing diced yellow onion in butter until soft.
- Add crushed tomatoes, tomato paste, Italian seasoning, salt, and water to the onion. Simmer for about 30 minutes.
- In a bowl, mix ricotta cheese with 1 cup of the shredded cheese, salt, and pepper.
- Cook the penne in boiling water until tender, then drain and return to the pot. Stir in 1 cup of the red sauce.
- Combine the roasted vegetables with the remaining red sauce.
- Layer half of the pasta in a casserole dish, followed by half of the cheese mixture and half of the vegetable sauce. Repeat the layers.
- Top with the remaining shredded cheese and cover with foil. Bake for 35 minutes.
- Remove the foil and broil for 3-5 minutes until the cheese is golden brown. Garnish with parsley if desired.
Nutrition Facts (estimated)
Servings
8
Calories
495
Total fat
19.79g
Total carbohydrates
60.24g
Total protein
20.76g
Sodium
681.56mg
Cholesterol
mg
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