Baked Veggie Penne Recipes

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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

VEGETARIAN BAKED PASTA



Vegetarian Baked Pasta image

Portobello mushrooms and Gorgonzola cheese add depth to this simple casserole. Use your favorite pasta shapes for variety.

Provided by BJBEAUDOIN

Categories     Main Dish Recipes     Pasta

Time 1h5m

Yield 8

Number Of Ingredients 9

1 pound penne pasta
2 tablespoons olive oil
8 ounces portobello mushrooms, cut into 1/2 inch pieces
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
1 (28 ounce) jar spaghetti sauce
4 cups shredded mozzarella cheese
8 ounces Gorgonzola cheese, crumbled

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
  • To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
  • Bake for 30 to 45 minutes, or until cheese is browned. Serve.

Nutrition Facts : Calories 571.5 calories, Carbohydrate 58.3 g, Cholesterol 68.1 mg, Fat 24.4 g, Fiber 5.1 g, Protein 29.8 g, SaturatedFat 12.2 g, Sodium 1036.4 mg, Sugar 11.7 g

VEGETARIAN PENNE



Vegetarian Penne image

"My husband and I love pasta and vegetables," relates Gail Cawsey of Geneseo, Illinois. "I created this dish several years ago. It serves as dinner for the two of us or as an impressive side dish when we're entertaining."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 cups uncooked penne pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender. , In a small bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

Nutrition Facts : Calories 143 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 196mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

VEGGIE-PACKED PASTA



Veggie-Packed Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

Kosher salt, to taste
12 ounces whole wheat penne pasta
3 tablespoons olive oil, divided
1 yellow onion, thinly sliced
3 cloves garlic, minced
1 bunch asparagus, cut into bite-size pieces
1 medium zucchini, cut into bite-size chunks
Black pepper, to taste
1/2 cup white wine
2 cups torn fresh kale
1 cup frozen peas
1/2 cup ricotta cheese
1/2 cup prepared pesto
1 cup seasoned breadcrumbs
1/4 cup grated Parmesan
1/2 teaspoon crushed red pepper flakes
Fresh parsley leaves, for serving

Steps:

  • Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
  • Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.
  • Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.
  • Transfer the pasta mixture to a 9-by-13-inch baking dish.
  • Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.
  • Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
  • Remove and garnish with fresh parsley.

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

BAKED VEGGIE PENNE



Baked Veggie Penne image

My husband and I are commuters so the last thing we want to be spending a lot of time on in the evenings is dinner. This pasta bake is quick and filling, and it makes great leftovers too.

Provided by KLee147

Categories     Penne

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 (375 g) box whole wheat penne
4 tablespoons olive oil
2 1/4 cups marinara sauce (separated)
1 yellow zucchini
1 green bell pepper
1 red bell pepper
1/2 onion
3 garlic cloves (pressed and separated)
1/2 tablespoon dried basil
1 cup part-skim ricotta cheese
1/4 cup pre-shredded mozzarella cheese
ground black pepper

Steps:

  • Preheat over to 350. (I like to do this once the vegetables have been sauteed.).
  • Cut bell peppers and zucchini into bite sized chunks. Dice onion and press 2 cloves of garlic. Toss together in a medium bowl with 2 tbls olive oil and some ground black pepper.
  • In a medium frying pan heat 2 tbls olive oil and sauté mixed vegetables for about 5 minutes. Set aside.
  • In a large pot cook the box of penne in salted water, according to package directions. Once cooked let stand for about 5 minutes.
  • While the pasta is cooking, in a large bowl, mix together ricotta, dried basil, 1 clove of pressed garlic, and 1 1/2 cups of marinara sauce.
  • While pasta is set aside, add veggies to ricotta mixture.
  • Once pasta has cooled slightly add to ricotta and veggie mixture.
  • Coat the bottom of a 7x11 baking dish with 3/4 cup marinara sauce and pour pasta mixture on top. Top it of with shredded mozzarella cheese.
  • Bake on the middle rack for 30 minutes.

Nutrition Facts : Calories 459, Fat 16.6, SaturatedFat 4.4, Cholesterol 16.4, Sodium 541.5, Carbohydrate 64.7, Fiber 6.9, Sugar 10.8, Protein 17.7

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Top Asked Questions

Can you make Giada's baked Penne with vegetables?
If you can chop veggies, you can make Giada's Baked Penne With Vegetables. Try our basic technique to cook perfect "al dente" pasta. Food Network shares tips on how to peel, slice, dice and mince onions. Make a classic, versatile marinara sauce in just a few easy steps.
What are the cheeses in baked penne pasta?
The simple vegetarian casserole has layers of pasta, sauce and three different cheeses for a satisfying make-ahead dinner that the whole family will love. Baked Penne Pasta with ricotta, mozzarella and Parmesan cheeses tastes like baked ziti or lasagna -- with minimal prep work.
What is a baked Penne?
Baked Penne. "This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.". Added to shopping list. Go to shopping list.
How long do you bake penne pasta for?
Top your penne with the last bit of Parmesan cheese and some small pieces of butter. Bake the pasta for 25 minutes or until the top is brown and bubbly.

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