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Roasted vegetable baked pasta served on a white plate
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Roasted Vegetable Baked Pasta Recipe

Penne with roasted zucchini, peppers, mushrooms and onions in marinara, finished with mozzarella and Parmesan.
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Prep Time 20 minutes
Cook Time 55 minutes
Rest 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories: 468
Ingredients Equipment Method Video Notes

Ingredients
  

  • 12 ounces dry penne 336 g
  • 2 medium zucchini 300 g; cut into thick half moons
  • 2 medium red bell peppers 300 g edible weight; cut into 1-inch pieces
  • 8 ounces cremini mushrooms 227 g; thickly sliced
  • 1 medium onion 150 g; cut into bite-size wedges
  • 2 tablespoons olive oil 27 g
  • 1 teaspoon ground dried oregano
  • 0.5 teaspoon fine salt 3 g
  • 0.25 teaspoon black pepper 0.6 g
  • 24 ounces marinara sauce 680 g
  • 1.5 cups shredded low-moisture part-skim mozzarella 168 g; divided
  • 0.25 cup finely grated Parmesan 20 g

Equipment

  • 2 Rimmed sheet pans
  • 1 Large pot
  • 1 Colander
  • 1 9-by-13-inch baking dish
  • 1 Food thermometer

Method
 

  1. Heat oven to 425°F. Toss zucchini, peppers, mushrooms and onion with olive oil, oregano, salt and pepper. Divide between two rimmed sheet pans in a single layer. Roast for 25–30 minutes, stirring and rotating pans halfway through, until tender with browned edges.
  2. Meanwhile boil penne in unsalted water, draining about 2 minutes before the package al dente time. Reserve 1/2 cup pasta water. Set out a 9-by-13-inch baking dish.
  3. Reduce oven to 375°F. Toss drained pasta, roasted vegetables, marinara and half the mozzarella in a large bowl or the pasta pot. If the mixture looks dry, add reserved pasta water a tablespoon at a time, up to 1/2 cup.
  4. Transfer to the baking dish and scatter remaining mozzarella and Parmesan over the top. Bake uncovered for 20–25 minutes, or longer as needed, until the center reaches 165°F and cheese melts with golden spots. Let stand 5 minutes before serving.
  5. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below, use within 3–4 days and reheat throughout to 165°F. If starting with previously cooked vegetables, keep their original storage timeline in mind.

Video

Notes

Contains wheat and milk. Nutrition is estimated per one-sixth of the bake, including all oil, sauce and cheese; sauce brands vary considerably in sodium. Check cheese enzymes if vegetarian suitability matters. Video credit: Giada De Laurentiis on Food Network demonstrates roasted vegetable baked penne; her version includes additional vegetables and different cheeses, while this recipe uses zucchini, peppers, mushrooms, onion, mozzarella and Parmesan.