Roasted Vegetable and Pasta Bake
Dive into comfort food perfection with this Roasted Vegetable and Pasta Bake, a hearty dish that combines tender penne pasta, caramelized roasted vegetables, and zesty marinara sauce, all crowned with a golden, gooey layer of mozzarella and parmesan cheese. This family-friendly recipe is packed with vibrant, oven-roasted zucchini, bell peppers, cherry tomatoes, and red onions, kissed with garlic, oregano, and basil for an herby, delicious twist. Perfect for weeknight dinners or meal prep, this pasta bake is easy to make, taking just 20 minutes of prep time before baking to bubbly perfection in the oven. Garnished with fresh parsley for a pop of color, it’s a balanced and satisfying vegetarian dish that’s bursting with flavor. Whether you’re hosting a crowd or feeding a busy household, this cheesy pasta bake is sure to become a go-to recipe.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 400 grams penne pasta
- 1 medium zucchini
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 small red onion
- 200 grams cherry tomatoes
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 500 milliliters marinara sauce
- 200 grams mozzarella cheese, shredded
- 50 grams parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 200°C (390°F).
Cook the penne pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
While the pasta is cooking, prepare the vegetables. Chop the zucchini, red bell pepper, and yellow bell pepper into bite-sized pieces. Slice the red onion into thin wedges. Leave the cherry tomatoes whole.
Place the prepared vegetables on a large baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with minced garlic, dried oregano, dried basil, salt, and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20–25 minutes, stirring halfway through, until they are tender and slightly caramelized.
Lower the oven temperature to 180°C (350°F).
In a large mixing bowl, combine the cooked pasta, roasted vegetables, and marinara sauce. Mix until everything is evenly coated with the sauce.
Transfer the mixture to a large oven-safe baking dish. Spread it out evenly.
Top with the shredded mozzarella cheese, followed by the grated parmesan cheese.
Bake in the oven for 15–20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly for 5 minutes.
Garnish with chopped fresh parsley before serving. Enjoy your Roasted Vegetable and Pasta Bake!
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.2 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
