Baked Penne with Roasted Vegetables

  • prep time25 min
  • total time 65 min
  • serves 6
Giada De Laurentiis
Giada De Laurentiis Everyday Italian

Roasted peppers, zucchini, summer squash and cremini mushrooms baked in a dish with penne, cheese and tomato sauce.

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1301 Ratings
Directions for: Baked Penne with Roasted Vegetables


2 red peppers, cored and cut into 1-inch wide strips

2 zucchini, quartered lengthwise and cut into 1-inch cubes

2 summer squash, quartered lengthwise and cut into 1-inch cubes

4 cremini mushrooms, halved

1 yellow onion, peeled and sliced into 1-inch strips

¼ cup extra-virgin olive oil

1 tsp salt, divided

1 tsp freshly ground black pepper, divided

1 Tbsp dried Italian herb mix or herbs de Provence

1 lb(s) penne pasta

3 cups store bought marinara sauce

1 cup Fontina cheese, grated

½ cup smoked mozzarella, grated

1 ½ cups frozen peas, thawed

¼ cup grated Parmesan, plus 1/3 cup for topping

2 Tbsp butter, cut into small pieces


1. Preheat the oven to 450ºF.

2. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

4. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

5. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

See more: Vegetables, Dinner, Bake, Main, Pasta, Roast, Side

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