Baked Penne with Roasted Vegetables Recipe

Looking for a comforting, flavorful, and veggie-loaded pasta dish that feeds a crowd? This baked penne with roasted vegetables is a satisfying one-pan wonder that brings together the deep flavor of roasted peppers, zucchini, and mushrooms with creamy cheese and a tangy marinara sauce. It’s simple enough for a weeknight dinner yet hearty and elegant enough to serve at gatherings.

Why You'll Love This Pasta Bake

This recipe doesn’t just taste amazing it’s a great way to sneak in extra vegetables and fiber while still enjoying a cheesy, carb-comforting classic. It’s also ideal for meal prep make it ahead of time, refrigerate, and just bake when ready to serve.

Ingredients

• 2 red bell peppers, cut into 1-inch strips

• 2 zucchini, quartered lengthwise and cut into 1-inch pieces

• 2 summer squash, quartered and cut into 1-inch pieces

• 4 cremini mushrooms, halved

• 1 yellow onion, sliced into 1-inch strips

• ¼ cup extra-virgin olive oil

• 1 teaspoon salt, divided

• 1 teaspoon freshly ground black pepper, divided

• 1 tablespoon dried Italian herb mix or herbes de Provence

• 1 pound penne pasta

• 3 cups marinara sauce (store-bought or homemade)

• 1 cup grated fontina cheese

• ½ cup grated smoked mozzarella

• 1½ cups frozen peas, thawed

• ¼ cup grated Parmesan cheese, plus ⅓ cup for topping

• 2 tablespoons butter, cut into small pieces

Instructions

1. Preheat the oven to 450°F (230°C).

2. Roast the vegetables: Toss red peppers, zucchini, summer squash, mushrooms, and onions on a large baking sheet with olive oil, ½ teaspoon salt, ½ teaspoon pepper, and dried herbs. Roast for 15 minutes, or until tender and slightly caramelized.

3. Parboil the pasta: Cook penne in salted boiling water for about 6 minutes—you want it undercooked as it will finish baking in the oven. Drain well.

4. Mix everything together: In a large mixing bowl, combine the pasta, roasted vegetables, marinara sauce, fontina, smoked mozzarella, peas, ¼ cup Parmesan, and the remaining salt and pepper. Gently stir until fully coated.

5. Assemble the dish: Pour the pasta mixture into a greased 9x13-inch baking dish. Top with the remaining ⅓ cup Parmesan and dot with butter pieces.

6. Bake uncovered for 25 minutes, or until the top is golden and bubbling.

Tips for Success

• Don’t overcook the pasta keep it firm to prevent it from turning mushy after baking.

• Use any seasonal vegetables you like: eggplant, cherry tomatoes, or broccoli florets also work beautifully.

• Make it ahead: Assemble the dish, cover, and refrigerate up to 24 hours before baking.

Make It Your Own

• Make it gluten-free: Swap the pasta for your favorite gluten-free penne.

• Add protein: Toss in cooked Italian sausage, rotisserie chicken, or white beans for added protein.

• Go vegan: Use dairy-free cheese alternatives and a plant-based butter substitute.

This baked penne is not only deeply flavorful it’s a great way to use up extra veggies and bring the family together for a nourishing, feel-good meal.

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