Baked Penne with Roasted Vegetables

If you're a lover of roasted vegetables and creamy cheeses, this Baked Penne with Roasted Vegetables is for you!

Closeup of Baked Penne with Roasted Vegetables in a baking dish

This easy baked penne is filled with seasoned and roasted vegetables, three kinds of cheese, and marinara sauce. It's incredibly delicious and very easy it make.

It's a wonderful meal that is perfect for vegetarians and meat-eaters alike. The dish can be prepared ahead of time, just pop it in the oven you are ready to enjoy it.

Why This Recipe Works

  • It's easy to customize! This recipe is super flexible and a great way to use up any vegetables you might have on hand.
  • You simply can't beat roasted vegetables, including sweet and crunchy red peppers, thick pieces of zucchini and sweet yellow onions, brought together in this superb recipe.
  • The vibrant colors of this dish match it's vibrant taste.  Healthy, hearty and comforting, this Baked Penne with Roasted Vegetables will become one of your favorites too.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions. 

  • Vegetables: I use zucchini, red peppers, onions, and peas in this baked pasta recipe. Feel free to use other vegetables you might have on hand instead. Consider adding eggplant, yellow or orange bell peppers, or summer squash instead.
  • Olive oil: I use extra virgin olive oil in this baked pasta recipe as well as in every other recipe on ZagLeft that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use lighter olive oil instead.
  • Seasonings: I love using Herbes de Provence or Italian seasoning in this recipe along with salt and black pepper.
  • Pasta: I prefer to use penne but ziti or rigatoni will also work. I recommend using tubular kinds of pasta or a pasta with ridges that allow you to capture more of the sauce in the casserole. You can use regular pasta or use whole wheat, chickpea pasta, lentil pasta, or quinoa pasta.
  • Marinara sauce: For convenience, I usually use a store-bought jar of marinara sauce. You can use any red pasta sauce or make our small batch of tomato sauce to use instead.
  • Cheese: I use fontina, smoked mozzarella, and Parmesan cheese. You might like to try using smoked or regular gruyère sharp cheddar, or gouda instead.
  • Butter: Salted butter is used as a topping before baking.

How To Make This Recipe

  1. Toss the peppers, zucchini and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and the Herbes De Provence. Pour out onto a large baking sheet and roast until tender, about 15 minutes.

Roasted seasoned slices of zucchini, red peppers, and onions on a baking sheet

2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. (The pasta won't be completely cooked through. Since you will be baking it in the oven, you want to make sure the inside is still a little hard).
3. Drain in a colander.
4. Using a large bowl, toss the drained pasta with the roasted vegetables, the marinara sauce, the fontina and mozzarella cheeses, 1/2 cup of the grated parmesan cheese, peas, 1/2 teaspoon salt and 1/2 teaspoon pepper.
5. Mix well until the pasta is coated with the sauce and all the ingredients are combined.
6. Butter a 9 by 13-inch baking dish. Pour the pasta into the dish, top with the remaining 1/3 cup parmesan cheese and the butter pieces.
7. Bake until top is golden and cheese melts, about 25 minutes.

Closeup of Baked Penne with Savory Roasted Vegetables in a baking dish

Expert Tips

  • Cut the vegetables roughly the same size so they cook within the same amount of time.
  • Consider swapping the penne in this recipe for whole wheat or brown rice penne. You can also use ziti or rigatoni pasta instead.
  • Don't overcook the pasta. You want it to be a little undercooked since it will cook a little bit when baking. The pasta should have a little bite to it when you drain it.
  • Add some protein to the dish by adding a few slices of smoked sausage or cooked and crumbled sausage.

Frequently Asked Questions

Can This Dish Be Made Ahead?

Absolutely! Assemble the casserole, cover it, and store in the refrigerator for up to 3 days.

To freeze baked pasta: Let it cool completely on a rack before freezing, and then wrap it well with a double layer of foil. Defrost the frozen pasta overnight in the refrigerator and then bake as directed.
Use freezer-safe glass containers.

What Other Vegetables Can You Use?

I used zucchini, onions, red bell peppers, and peas. Feel free to use different vegetables, here are a few good options:

  • Eggplant
  • Cauliflower
  • Broccoli
  • Carrots
  • Mushrooms
  • Summer squash

What Is Herbes De Provence? 

Herbes De Provence is a fragrant blend of rosemary, marjoram, thyme, savory and lavender and imparts a wondrous flavor.

A container of opened Herbes De Provence on its side with seasoning spilling on a doily

Variations

  • Change the vegetables. Consider adding other vegetables to this baked penne pasta recipe. I love adding in sautéed spinach or using broccoli instead of the zucchini or peppers.
  • Make a gluten-free pasta casserole: Use your favorite gluten-free pasta instead to make this baked pasta gluten-free!
  • Make a baked vegan pasta: You can easily make a vegan version by using vegan cheese and drizzling olive oil over the pasta before baking instead of butter.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this vegetable pasta bake, you might like to consider using them in any of these single serving or small batch recipes.

If you're looking for a Baked Penne with Roasted Vegetables for One, you can find that recipe as well as many other single serving recipes by visiting our One Dish Kitchen site

Enjoy!

Baked Penne with Roasted Vegetables

My trusted recipe for savory Baked Penne with Roasted Vegetables. I've probably made this recipe fifty times or more and I love the way it turns out each and every time.
Print Pin
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Servings: 6 servings
Author: Joanie Zisk

Ingredients

  • 3 inch red peppers cored and cut into 1- strips
  • 3 inch zucchini quartered lengthwise and cut into 1- cubes
  • 1 inch yellow onion peeled and sliced into 1- strips
  • 1/4 cup olive oil
  • 1 teaspoon salt divided
  • 1 teaspoon black pepper divided
  • 1 tablespoon Herbes De Provence dried
  • 1 pound penne pasta
  • 3 cups Marinara Sauce
  • 2 cups fontina cheese shredded
  • 1 1/2 cups smoked mozzarella shredded
  • 1 1/2 cups peas frozen peas thawed
  • 1/2 cup grated parmesan plus 1/4 cup for topping
  • 2 tablespoons butter cut into small pieces

Instructions

  • Preheat the oven to 450 degrees F.
  • Toss the peppers, zucchini and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and the Herbes De Provence. Pour out onto a large baking sheet and roast until tender, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. (The pasta won't be completely cooked through. Since you will be baking it in the oven, you want to make sure the inside is still a little hard).
  • Drain in a colander.
  • Using a large bowl, toss the drained pasta with the roasted vegetables, the marinara sauce, the foniina and mozzarella cheeses, 1/2 cup of the grated parmesan cheese, peas, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Mix well until the pasta is coated with the sauce and all the ingredients are combined.
  • Butter a 9 by 13-inch baking dish. Pour the pasta into the dish, top with the remaining 1/3 cup parmesan cheese and the butter pieces.
  • Bake until top is golden and cheese melts, about 25 minutes.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

About The Author

7 thoughts on “Baked Penne with Roasted Vegetables”

  1. Laura @MotherWouldKnow

    I love the idea of adding a smoky taste (via the mozzarella) to pasta and roasted vegetables. this casserole is perfect for a weeknight supper.

  2. Lisa (Panning The Globe)

    I absolutely love this! I make a roasted veggie pasta bake that’s similar and I could eat this type of dish every night of the week! Great recipe – thanks!

  3. pam (Sidewalk Shoes)

    I love herbes de provence – and use it whenever I can. I really love the idea of the roasted veggies in this!

  4. She Rocks Fitness

    YUMMY! I love roasted vegetables and I also love how versatile this recipe is…Pasta and vegetables are just a few of my favorite things, especially during the colder months. Delicious and healthier comfort food!

  5. I love the look and the sound of this. Those roasted veggies are calling my name. This recipe is totally up my alley.

  6. I’m glad I found you and your blog. This recipe looks yummy, the recipe CARD (the printable) is fantastic and in general, your blog is beautiful!

    I will be following you on Facebook, and I’m very happy to have made your acquaintance!

    Angie from
    reasons to dress take a glimpse into my euro mommy life

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