Making a delicious, nutritious dinner everyone will love really can be easy!
Roasting vegetables is a great way to bring out the natural sugars in vegetables and keep all the nutrients in tact. Try my Baked Penne Pasta with Roasted Vegetables for dinner tonight, you’ll be glad you did!
Baked Penne with Roasted Vegetables
1 pound penne pasta
3 cups freshly made or bottled marinara sauce
1 cup grated provolone cheese
1 cup grated mozzarella cheese
½ cup grated parmesan cheese
¼ cup olive oil
1/2 teaspoon salt plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 red bell peppers seeded and cubed
1 yellow onion cut into ½ inch rings
2 zucchini cut into 1 inch pieces
2 yellow squash cut into 1 inch pieces
1 cup button mushrooms cleaned and quartered
Preheat oven to 450 degrees. On baking sheet toss vegetables with olive oil, salt and pepper and roast until tender about 15 minutes. Reduce oven temperature to 350 degrees. Cook penne in salted water until al dente. Drain pasta and return to pot. Toss pasta with marinara sauce and roasted vegetables. Add pasta and vegetables to a 9×13 glass baking dish and top with cheese. Bake for 20-25 minutes until top is beginning to brown.