Description
This Roasted Vegetable Baked Penne is a hearty, comforting Italian-inspired casserole that combines perfectly roasted vegetables and a rich homemade tomato sauce with creamy ricotta and melted Italian cheese. It’s baked to bubbly perfection and broiled for a golden cheesy crust, making it an ideal meal for family dinners or gatherings.
Ingredients
Roasted Vegetables
- 1 red onion, diced into 1-inch pieces
- 1 zucchini, diced into 1-inch pieces
- 1 yellow squash, diced into 1-inch pieces
- 1 bell pepper, diced into 1-inch pieces
- 2 Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
Red Sauce
- 1 yellow onion, finely diced
- 2 Tbsp butter
- 1 28oz. can crushed tomatoes
- 3 Tbsp tomato paste
- 1 Tbsp Italian seasoning
- ¼ tsp salt
- ½ cup water
Pasta and Cheese
- 1 lb. penne pasta
- 15 oz. ricotta cheese
- 2 cups shredded Italian cheese blend, divided
- ¼ tsp pepper
- ¼ tsp salt
- 2 Tbsp chopped fresh parsley (optional garnish)
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400ºF. Dice the red onion, zucchini, yellow squash, and bell pepper into roughly 1-inch pieces. Spread these diced vegetables evenly over a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss well until all pieces are coated in oil.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for about 45 minutes, stirring once halfway through. Roast until the vegetables are tender and caramelized at the edges.
- Start the Red Sauce: While the vegetables roast, finely dice the yellow onion. Melt butter in a sauce pot over medium heat and sauté the onion for a few minutes until soft and translucent.
- Add Sauce Ingredients and Simmer: To the pot, add crushed tomatoes, tomato paste, Italian seasoning, salt, and water. Stir well to combine. Bring the sauce to a simmer, then reduce heat to low and let it gently simmer, stirring occasionally, to develop flavor while the vegetables finish roasting (about 30 minutes).
- Mix Cheese Filling: In a medium bowl, combine the ricotta cheese, 1 cup of shredded Italian cheese blend, ¼ tsp salt, and ¼ tsp pepper. Stir until well mixed.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne and cook until tender, according to package instructions. Drain the pasta in a colander and then return it to the pot off the heat.
- Combine Pasta and Sauce: Stir 1 cup of the red sauce into the drained pasta until the pasta is coated evenly. Add the roasted vegetables to the remaining sauce and stir well to combine.
- Assemble the Casserole: In a 9×13 inch or 3-quart casserole dish, layer half of the sauce-coated penne on the bottom. Spoon half of the cheese mixture on top in dollops. Follow with half of the roasted vegetable and red sauce mixture. Repeat the layers with the remaining pasta, cheese, and vegetable sauce. Finish by sprinkling the remaining 1 cup of shredded Italian cheese blend evenly on top.
- Bake the Casserole: Cover the casserole with foil, ensuring the foil does not touch the cheese. Place it in the oven at 400ºF and bake for 35 minutes until heated through and bubbly.
- Broil the Top: Remove the foil and switch the oven setting to broil. Broil the casserole for 3-5 minutes, watching carefully, until the cheese on top is browned and bubbly.
- Garnish and Serve: Optionally sprinkle the casserole with chopped fresh parsley for a bright finishing touch. Serve hot and enjoy!
Notes
- You can substitute Italian seasoning with a mix of dried basil, oregano, and thyme if unavailable.
- Use gluten-free penne pasta to make this recipe gluten-free.
- To reduce calories, use part-skim ricotta and low-fat shredded cheese.
- Make sure to watch the casserole carefully when broiling to prevent burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian