Description
Creamy roasted vegetable pasta brings Mediterranean sunshine to your plate, blending caramelized garden vegetables with silky noodles. Wholesome ingredients and simple techniques create a comforting meal you’ll crave again and again.
Ingredients
Scale
Vegetables:
- 2 red bell 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 1/2 cups frozen peas, thawed
Pasta and Cheese:
- 1 pound penne pasta
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1/4 cup grated Parmesan
- 1/3 cup grated Parmesan (for topping)
Seasonings and Sauces:
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon dried Italian seasoning or herbs de Provence
- 3 cups marinara sauce
- 2 tablespoons butter, cut into small pieces
Instructions
- Heat oven to 450F (230C), preparing a spacious roasting surface for vegetables.
- Spread bell peppers, zucchini, summer squash, mushrooms, and onion across baking sheet. Drizzle with olive oil and sprinkle dried herbs, salt, and black pepper. Roast for 15 minutes until vegetables become tender and slightly caramelized.
- While vegetables roast, boil salted water in a large pot. Cook pasta until slightly undercooked, approximately 6 minutes, then drain thoroughly.
- Combine roasted vegetables, partially cooked pasta, marinara sauce, fontina, mozzarella, and peas in a large mixing bowl. Season with additional salt and black pepper, gently folding ingredients to ensure even distribution.
- Transfer mixed ingredients into a greased 9×13-inch baking dish, creating an even layer.
- Sprinkle remaining Parmesan cheese over the surface and dot with butter pieces for enhanced flavor and golden finish.
- Bake for 25 minutes at 450F, watching for a golden-brown cheese topping and bubbling edges.
- Remove from oven and allow to rest for 5-7 minutes before serving, enabling flavors to meld and dish to set.
Notes
- Choose colorful, seasonal vegetables for maximum flavor and nutrition boost.
- Slice vegetables uniformly to ensure even roasting and perfect texture.
- Slightly undercook pasta before baking to prevent mushiness during final oven stage.
- Customize the dish by swapping cheeses or adding protein like chicken or plant-based alternatives.
- Use fresh herbs instead of dried for more vibrant, intense taste profile.
- Pat vegetables dry before roasting to achieve better caramelization and prevent excess moisture.
- Consider reducing oven temperature to 425F if vegetables brown too quickly.
- For gluten-free version, substitute regular pasta with zucchini noodles or gluten-free pasta.
- Add red pepper flakes for subtle heat and depth of flavor.
- Allow dish to rest 5-10 minutes after baking to help cheese set and flavors meld together.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 470 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 56 g
- Fiber: 6 g
- Protein: 21 g
- Cholesterol: 40 mg