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roasted vegetable baked penne
Print Recipe
4.80 from 5 votes

Roasted Vegetable Baked Penne

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8

Ingredients

  • 1 cup sliced mushrooms
  • 2 zucchini cut into 1” cubes
  • 1 onion diced
  • ½ Tbsp dried oregano
  • ½ tsp dried rosemary
  • ½ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 12 oz gluten free penne pasta
  • 2 cups peas frozen or fresh
  • 1 jar 24 oz marinara sauce
  • 1 cup shredded Parmesan cheese + ⅓ cup for topping
  • ½ cup part-skim shredded mozzarella cheese

Instructions

  • Preheat oven to 450 degrees.
  • Line a baking sheet with parchment paper or spray with cooking spray. Toss the mushrooms, zucchini, and onion with oregano, rosemary, thyme, salt, and pepper.
  • Roast the vegetables in the oven for 15 minutes. After the vegetables are roasted, reduce the oven temperature to 400 degrees.
  • Meanwhile, cook the pasta for ⅔ of the time recommended on the box, around 6 minutes. (The pasta will finish cooking later in the oven.) Drain.
  • In a large bowl, combine the roasted vegetables, cooked and drained pasta, peas, marinara sauce, 1 cup of Parmesan, and mozzarella.
  • Coat a 9”x13” baking dish with cooking spray. Spread the vegetable and pasta mixture evenly into the dish. Top with the remaining ⅓ cup Parmesan.
  • Bake for 20 minutes or until heated through.
  • Enjoy!