Best 2 Baked Whole Grain Penne With Fall Vegetables Recipes

Baked whole grain penne with fall vegetables is a delicious and hearty dish that is perfect for a cold fall day. This dish combines the nutty flavor of whole grain penne with the sweetness of fall vegetables, such as butternut squash, sweet potatoes, and Brussels sprouts. The whole grain penne adds a chewy texture to the dish, while the vegetables add a variety of flavors and colors. This dish is also a good source of fiber and vitamins, making it a healthy choice for a weeknight meal.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED PENNE WITH ROASTED VEGETABLES

Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Steps:

Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. 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. Since you will be cooking the pasta a second time in the oven, you want to 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, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

PENNE WITH LEMON AND ROOT VEGETABLES

Penne with Lemon and Root Vegetables image

Provided by Bon Appétit Test Kitchen

Categories Pasta Sauté Low Fat Vegetarian Quick & Easy Low Cal High Fiber Dinner Parmesan Lemon Root Vegetable Beet Carrot Parsnip Fall Healthy Simmer Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 8

Ingredients

1 tablespoon extra-virgin olive oil
5 cups 2 x 1/2 x 1/2-inch sticks peeled assorted root vegetables (such as parsnips, carrots, celery root, and golden beets)
2 large garlic cloves, peeled
2 celery stalks, cut crosswise into 1/2-inch-wide pieces, plus 6 tablespoons chopped celery leaves, divided
8 ounces penne rigate or whole grain penne
3/4 cup finely grated Parmesan cheese
1 tablespoon finely grated lemon peel
1/4 teaspoon (scant) ground nutmeg

Steps:

Heat extra-virgin olive oil in large nonstick skillet over medium heat. Add assorted root vegetables; sprinkle with salt and pepper. Sauté 9 minutes. Using garlic press, squeeze in garlic. Add sliced celery stalks. Sauté vegetables 1 minute longer. Add 1 cup water. Cover and simmer until vegetables are tender, stirring occasionally, 12 to 15 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
Add pasta to vegetables in skillet. Add 3/4 cup reserved cooking liquid, finely grated Parmesan cheese, finely grated lemon peel, ground nutmeg, and 4 tablespoons chopped celery leaves. Toss until heated through and sauce coats pasta, adding more cooking liquid if pasta is dry, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to bowls; sprinkle with remaining 2 tablespoons chopped celery leaves.

Tips:

To save time, use pre-cut vegetables or frozen fall vegetables.
If you don't have whole grain penne, you can use regular penne or another type of pasta.
Feel free to add other vegetables to the dish, such as zucchini, bell peppers, or mushrooms.
If you want a creamier sauce, add 1/2 cup of heavy cream or milk to the sauce before baking.
Serve the pasta with a sprinkle of Parmesan cheese or grated cheese.

Conclusion:

Baked Whole Grain Penne with Fall Vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with vegetables and whole grains, making it a healthy and satisfying choice. The dish can be easily customized to your liking, and it is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this recipe a try.