Baked Penne with Vegetables is a super easy full of healthy recipe loaded with fresh vegetables, cheese and butter. You can use vegetables of your choice or depending on what you have in your kitchen and serve your children without any fear as kids also like to eat it.
Ingredients For Baked Penne with Vegetables:-
Two – Red Peppers (cut into one inch wide strips)
Two – Zucchini (quartered lengthwise and cut into one-inch cubes)
Two – Summer Squash(quartered lengthwise and cut into one-inch cubes)
Four – Cremini Mushrooms(halved)
One – Yellow Onion(sliced into one-inch strips)
One-Fourth Cup – Extra-Virgin Olive Oil
One Teaspoon – Salt(divided)
One Teaspoon – Black Pepper(freshly ground, divided)
One Tablespoon – Dried Italian Herb
500 Grams – Penne Pasta
Three Cups – Mariana Sauce
One Cup – Grated Cheese
Half Cup – Smoked Mozzarella(grated)
One And A Half Cups – Frozen Peas(thawed)
One-Fourth Cup – Parmesan(grated) + One-Third Cup For Topping
Two Tablespoons – Butter(cut into small pieces)
First, Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, half teaspoon salt, half teaspoon pepper, and dried herbs.
Roast them until tender or about fifteen minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the pasta and cook for about six minutes. Make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheese, peas, half teaspoon salt, and half teaspoon pepper.
Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are well combined.
Pour the pasta into a greased nine by thirteen-inch pan.
Top with the remaining one-third cup parmesan cheese and butter pieces.
Bake until top is golden and cheese melts or about twenty-five minutes.
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