Baked Penne Casserole

with Roasted Vegetables

  • 30 min
Family Friendly
Vegetarian
Gluten
Vegetarian pasta might sound boring at first glance, but it definitely isn't at first bite! Packed with mushrooms, bell peppers and zucchini, and sprinkled with herbes de Provence, this certainly isn't your ordinary pasta recipe!
Baked penne

Ingredients

113 g
Cremini Mushrooms
1 tsp
Garlic Powder (*)
1 tbsp
Herbes de Provence (*)
60 g
Mozzarella
2 tbsp
Olive Oil (not included)
1 tsp
Onion Powder (*)
2 tbsp
Parmesan
200 g
Penne
1
Red Bell Pepper(s)
1
Red Onion(s)
1 1/2 cup(s)
Tomato Sauce
1
Zucchini(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
743 kcal
Total fat
23 g
Saturated Fat
7 g
Sodium
1 g
Total Carbohydrate
108 g
Fiber
12 g
Sugar
13 g
Proteins
30 g

Instructions

Prepare the ingredients
1

Preheat the oven to 450 F

Prepare the ingredients

Slice the bell pepper into wide strips. Cut the zucchini into cubes. Halve the mushrooms. Slice the onion into fine strips.

Bake the vegetables
2

Cook the veggies

Toss the vegetables with the olive oil. Season with salt, pepper, garlic powder, Herbes de Provence, and onion powder. Place on a baking sheet lined with parchment paper and roast for 10 minutes.

Cook the pasta
3

Cook the pasta

Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add pasta and cook for 12 minutes, stirring from time to time. Reserve 1/2 cup of cooking water for later use. Drain and reserve.

Mix everything and bake
4

Bake and serve

In a large bowl, toss the drained pasta with the roasted vegetables, tomato sauce, half of the mozzarella and parmesan cheeses, salt and pepper. Add some cooking water until desired sauce thickness.

Pour the pasta into a baking pan, top with the remaining cheese and bake until golden, about 15 minutes.