Baked Penne with Roasted Vegetables Recipe

1. Preheat the oven to 450 degrees F.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. 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

Serving Size 339.2g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 409 Calories from Fat 153

% Daily Value*

Total Fat 17.0g 26%

Saturated Fat 6.9g 35%

Trans Fat 0.0g

Cholesterol 34mg 11%

Sodium 996mg 41%

Total Carbohydrates 48.9g 16%

Dietary Fiber 9.2g 37%

Sugars 9.9g

Protein 19.6g

Vitamin A 38% • Vitamin C 74% Calcium 27% • Iron 22%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in vitamin C