Cheesy Baked Penne with Roasted Veggies
View original ↗
Skinnytaste · by Gina Homolka★ 5.0 (36)

Cheesy Baked Penne with Roasted Veggies

NUTRITION · PER SERVING55M COOK
CAL 20%·PRO 42%
CARBS 48G47% OF CAL
8G FIBER0G ADDED0G INTRINSIC31G OTHER8G TOTAL SUGAR
FAT 15G33% OF CAL
7G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baked penne with roasted zucchini, peppers, asparagus, and onion, bound with ricotta and mozzarella in marinara. A vegetable-packed, cheesy pasta bake.

mainitalianpastacasserolegluten freevegetarian
View the full recipe on Skinnytaste →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • olive oil spray
  • 1 red bell pepper (cored and cut into 1-inch pieces)
  • 1 medium (8-ounce zucchini, quartered lengthwise and cut into 1-inch cubes)
  • 1 medium (8 oz fennel bulb, ends removed and cut into 1-inch pieces)
  • 1 cup asparagus (cut into 1-inch pieces)
  • 1/2 medium red onion (peeled and sliced into 1-inch pieces)
  • 6 cloves garlic (peeled and slightly smashed)
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 12 oz Delallo Gluten-Free Penne
  • 8 oz part-skim ricotta
  • 1/4 cup chopped fresh parsley
  • 1/2 cup grated Pecorino Romano
  • 8 oz part-skim mozzarella (shredded)
  • 1 25.25 oz jar marinara sauce (we love Delallo Pomodoro)
PREP
10M
SODIUM
902MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.