Baked Penne with Roasted Veggies
Ingredients
The Vegetables
-
1
each
red bell pepper
-
1
medium (8 oz)
zucchini
-
1
medium (8 oz)
fennel bulb
-
1
cup
asparagus
-
½
medium
red onion
-
6
cloves
garlic
-
1
tbsp
balsamic vinegar
-
1
tbsp
extra-virgin olive oil
-
½
tsp
kosher salt
-
to taste
freshly ground black pepper
-
½
tsp
dried oregano
-
½
tsp
dried basil
The Pasta
-
12
oz
Delallo Gluten-Free Penne
-
8
oz
part-skim ricotta
-
¼
cup
chopped fresh parsley
-
½
cup
grated Pecorino Romano
-
8
oz
part-skim mozzarella
-
1
jar (25.25 oz)
marinara sauce
Instructions
- Preheat the oven to 450°F.
- Spray a baking sheet with oil and toss the vegetables with balsamic, olive oil, salt, pepper, and herbs, then roast for 15-20 minutes.
- Cook the pasta in salted water until al dente, then drain.
- In a bowl, mix ricotta, parsley, 6 tablespoons of Pecorino Romano, and half of the mozzarella.
- In a greased baking dish, layer half of the roasted vegetables, half of the pasta, and top with 1 cup of sauce.
- Spread the ricotta mixture evenly on top, then layer with the remaining pasta, vegetables, and sauce.
- Finish with the remaining mozzarella and Pecorino Romano.
- Cover with foil and bake for 25 minutes until the cheese is melted.
Nutrition Facts (estimated)
Servings
8
Calories
359
Total fat
12g
Total carbohydrates
47g
Total protein
19g
Sodium
559mg
Cholesterol
28mg
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