Best 9 Oven Roasted Vegetable Penne Recipes

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Preparing oven roasted vegetable penne is an easy and flavorful way to create a wholesome and comforting meal. This classic pasta dish combines the sweetness of roasted vegetables with the savory flavors of penne pasta and a rich, creamy sauce. With a few simple ingredients and a little time, you can have a delicious and nutritious dinner that is sure to please the whole family.

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

Time 1h6m

Yield 6

Number Of Ingredients 16

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

Steps:

  • Preheat the oven to 450°F.
  • On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms, and onion with the olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the herbs. Bake until tender, about 15 -minutes.
  • 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 it is not completely cooked. Drain in a colander.
  • In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, fontina, mozzarella, 1/4 cup of the Parmesan, the peas, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently mix using a wooden spoon until all the pasta is coated with the sauce and the ingredients are -combined.
  • Pour the pasta into a greased 9 x 13 x 2-inch baking dish. Top with the remaining 1/3 cup of Parmesan cheese and the butter pieces. Bake until the top is golden and the cheese melts, about 25 -minutes.

Nutrition Facts : ServingSize 6

ROASTED VEGETABLE BAKED PENNE



Roasted Vegetable Baked Penne image

Layers of pasta, flavorful roasted vegetables, a simple homemade red sauce, and melty cheese make this roasted vegetable baked penne to die for!

Provided by Beth - Budget Bytes

Categories     Dinner     Main Course     Pasta

Time 1h40m

Number Of Ingredients 20

1 red onion ($0.44)
1 zucchini ($0.79)
1 yellow squash ($1.11)
1 bell pepper ($1.69)
2 Tbsp olive oil ($0.26)
⅛ tsp salt ($0.02)
⅛ tsp pepper ($0.02)
1 yellow onion ($0.32)
2 Tbsp butter ($0.26)
1 28oz. can crushed tomatoes ($0.79)
3 Tbsp tomato paste ($0.12)
1 Tbsp Italian seasoning* ($0.30)
¼ tsp salt ($0.02)
½ cup water ($0.02)
1 lb. penne ($1.00)
15 oz. ricotta ($2.19)
2 cups shredded Italian cheese blend**, divided ($1.86)
1/4 tsp pepper ($0.02)
1/4 tsp salt ($0.02)
2 Tbsp chopped fresh parsley (optional garnish) ($0.11)

Steps:

  • Preheat the oven to 400ºF. Dice the red onion, zucchini, yellow squash, and bell pepper into 1-inch pieces. Spread the diced vegetables out over a large baking sheet. Drizzle with oil and a pinch of salt and pepper. Toss until all the vegetables are coated in oil.
  • Roast the vegetables in the preheated oven, stirring once half way through, for about 45 minutes or until the vegetables are soft and the edges are brown and caramelized.
  • While the vegetables are roasting, begin the red sauce. Finely dice the yellow onion and add it to a sauce pot with the butter. Sauté for a few minutes, or until the onion is soft. Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and water.
  • Stir the sauce to combine. Allow the sauce to come up to a simmer, then turn the heat down to low and let the sauce simmer, stirring occasionally, until the vegetables are finished roasting (about 30 minutes).
  • In a medium bowl, stir together the ricotta cheese, 1 cup of the shredded Italian cheese blend, and ¼ tsp each of salt and pepper.
  • Bring a large pot of water to a boil for the penne. Once boiling, add the penne and continue to boil until the pasta is tender. Drain the penne in a colander, then return it to the pot with the heat turned off.
  • Stir one cup of the red sauce into the drained pasta to coat the pasta in flavor. Add the roasted vegetables to the remaining red sauce and stir to combine.
  • To layer the casserole, place half of the sauce coated penne in the bottom of a 9x13" or 3 quart casserole dish. Add half of the cheese mixture on top in dollops, followed by half of the roasted vegetable and red sauce mixture. The ingredients do not need to create a solid layer or completely cover the previous layer. Repeat with a second layer of pasta, cheese, and vegetable red sauce. Finally, top the casserole with the second cup of shredded Italian cheese blend.
  • Cover the casserole with foil, making sure it doesn't touch the cheese on top. Place the casserole in the oven (still turned on to 400ºF) and bake for 35 minutes. After 35 minutes, remove the foil and switch the oven from bake to broil. Broil the top of the casserole to brown the cheese for 3-5 minutes (watch closely as broilers can vary quite a bit from oven to oven). Top with chopped parsley if desired and serve!

Nutrition Facts : ServingSize 1 serving, Calories 494.86 kcal, Carbohydrate 60.24 g, Protein 20.76 g, Fat 19.79 g, Sodium 681.56 mg, Fiber 5.35 g

OVEN-ROASTED VEGETABLE PENNE



Oven-Roasted Vegetable Penne image

Make and share this Oven-Roasted Vegetable Penne recipe from Food.com.

Provided by FrVanilla

Categories     Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

9 medium roma tomatoes, seeded and cut into thin wedges
2 medium zucchini, halved lengthwise and cut into 1/2 inch slices
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups penne pasta
3 tablespoons italian style tomato paste
1/2 cup parmesan cheese, finely shredded
1/4 cup fresh basil, chopped

Steps:

  • Place tomatoes and zucchini in a 3 quart rectangular baking dish. In a small bowl combine oil, garlic, salt and pepper. Drizzle over vegetables. Roast, uncovered, in a 400 oven for 20 minutes, stirring once.
  • Meanwhile, cook pasta according to package directions, drain. Stir pasta into the roast veggies along with tomato paste. Bake uncovered, in a 400 oven, for 10 more minutes.
  • To serve, stir pasta and vegetables. Divide among 4 plates and sprinkle with parmesan cheese and basil.

BAKED PENNE WITH ROASTED VEGETABLES



Baked Penne with Roasted Vegetables image

Roasted peppers, zucchini, summer squash and cremini mushrooms baked in a dish with penne, cheese and tomato sauce.You might also like Giada de Laurentiis' Most Popular Pasta Recipes.

Provided by Giada De Laurentiis

Categories     bake,dinner,Main,pasta,Roast,side,vegetables

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

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
¼ cup extra-virgin olive oil
1 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 Tbsp dried Italian herb mix or herbs de Provence
1 lb(s) penne pasta
3 cups store bought marinara sauce
1 cup Fontina cheese, grated
½ cup smoked mozzarella, grated
1 ½ cups frozen peas, thawed
¼ cup grated Parmesan, plus ⅓ cup for topping
2 Tbsp butter, cut into small pieces

Steps:

  • Preheat the oven to 450ºF.
  • 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.

SAUSAGE AND ROASTED VEGETABLE PENNE



Sausage and Roasted Vegetable Penne image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper, cheeks removed
1/2 pound button mushrooms, stemmed
2 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and dried
2 sweet or hot Italian sausages, thinly sliced or casings removed
1/4 cup white wine
12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
Freshly grated Parmesan, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
  • Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

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

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.

OVEN ROASTED VEGETABLES



Oven Roasted Vegetables image

This versatile recipe has become a family-favorite as all types of vegetables can be used.

Provided by Cassy

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 8

Number Of Ingredients 7

cooking spray (such as Pam®)
½ cup olive oil, or more as needed
1 (1 ounce) package dry onion soup mix, or more to taste
2 pounds potatoes, cut into 1-inch pieces, or more to taste
1 pound baby carrots
2 large bell peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces, or more to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
  • Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
  • Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g

BAKED PENNE WITH ROASTED VEGETABLES,COURTESY GIADA DE LA



Baked Penne With Roasted Vegetables,courtesy Giada De La image

I watched Giada prepare this dish on her Food Network show, Everyday Italian. Episode: Vegetarian Italian It looked so easy and delicious, I prepared it for my family that same night. It was a big hit! NOTE: Giada prepared this dish for her Mother who dislikes garlic, so I added 10 split cloves of garlic to the vegetables before roasting.

Provided by JTsMom

Categories     Penne

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17

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, to taste
1 teaspoon fresh ground black pepper, divided, to taste
1 tablespoon dried Italian herb seasoning or 1 tablespoon herbes de provence, to taste
1 lb penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated Fontina cheese, to taste
1/2 cup grated smoked mozzarella cheese, to taste
1 1/2 cups frozen peas, thawed
1/4 cup grated parmesan cheese, plus
1/3 cup grated parmesan cheese, for topping, to taste
2 tablespoons butter, cut into small pieces, to taste

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.

Nutrition Facts : Calories 707.4, Fat 29, SaturatedFat 11.3, Cholesterol 49.5, Sodium 1347.7, Carbohydrate 92.5, Fiber 15.9, Sugar 19.2, Protein 22.7

ROASTED VEGETABLE PENNE BAKE



Roasted Vegetable Penne Bake image

For a twist, toss veggies with seasoning and oil. Poke holes in a disposable foil-lined pan, grill covered over medium heat, 4-5 minutes per side or until crisp-tender. -Robyn Cavallaro, Easton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

2 large zucchini, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1/2 pound medium fresh mushrooms, halved
1 small onion, cut into 1-inch pieces
2 tablespoons olive oil
1-1/2 teaspoons Italian seasoning
2 cups uncooked penne pasta
1 can (15 ounces) crushed tomatoes, undrained
2 ounces provolone cheese, shredded
3/4 cup frozen peas, thawed
1/4 cup shredded part-skim mozzarella cheese
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, cubed

Steps:

  • In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender., Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

Nutrition Facts : Calories 283 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 520mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

Tips:

  • Choose firm and fresh vegetables: For best results, select vegetables that are firm and free of blemishes. This will ensure that they roast evenly and retain their flavor.
  • Cut vegetables into uniform sizes: This will help them cook evenly. You can use a sharp knife or a vegetable chopper to cut the vegetables into bite-sized pieces.
  • Toss vegetables with olive oil and seasonings: Before roasting, toss the vegetables with olive oil, salt, pepper, and any other desired seasonings. This will help them brown and caramelize in the oven.
  • Roast vegetables at a high temperature: Roasting vegetables at a high temperature will help them caramelize and develop a slightly crispy texture. Aim for a temperature between 400°F and 425°F.
  • Roast vegetables until tender: The roasting time will vary depending on the type of vegetables you are using. Roast them until they are tender when pierced with a fork, but not mushy.
  • Add roasted vegetables to pasta: Once the vegetables are roasted, simply add them to your favorite pasta dish. You can use them as a side dish or as a main course.

Conclusion:

Oven-roasted vegetable penne is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With a variety of vegetables to choose from, you can create a dish that is both healthy and flavorful. So next time you are looking for a quick and easy meal, give oven-roasted vegetable penne a try.

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