- Vegetables of Choice: Include other seasonal vegetables like eggplant or carrots for variety
Keywords: baked penne, roasted vegetables, penne pasta, cherry tomatoes, zucchini, bell peppers, red onion, garlic, olive oil, salt, black pepper, fresh basil, parmesan cheese, seasonal vegetables
Steps
### Baked Penne with Roasted Vegetables: A Delicious and Healthy Recipe
Looking for a vibrant, healthy, and comforting meal that's both easy to make and full of flavor? Look no further than this Baked Penne with Roasted Vegetables recipe! This dish is packed with nutritious vegetables and creamy pasta, making it perfect for any dinner occasion. Follow these detailed steps to create a delightful meal your family will love.
#### Ingredients:
- 8 oz penne pasta
- 2 large bell peppers (red and yellow), sliced
- 1 medium zucchini, sliced
- 2 medium carrots, peeled and julienned
- 1 small eggplant, diced
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano (optional)
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
#### Equipment:
- Baking dish
- Large pot for boiling pasta
- Mixing bowl
- Knife and cutting board
- Spatula or spoon
### Step-by-Step Instructions:
1. **Preheat the Oven:**
- Set your oven to 400°F (200°C). This ensures that the vegetables will roast perfectly, giving them a sweet, caramelized flavor.
2. **Prepare the Vegetables:**
- Slice the bell peppers, zucchini, carrots, and dice the eggplant.
- In a large mixing bowl, toss the sliced vegetables with olive oil, salt, pepper, and dried oregano (if using). Spread them out evenly on a baking sheet.
3. **Roast the Vegetables:**
- Place the prepared vegetables in the preheated oven. Roast for about 25-30 minutes or until they are tender and slightly browned.
- Keep an eye on the veggies to prevent burning. Stir them halfway through cooking to ensure even roasting.
4. **Cook the Pasta:**
- While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
5. **Prepare the Sauce:**
- In a small bowl, mix the ricotta cheese with 1/2 cup of grated Parmesan cheese.
- Gently fold in the roasted vegetables from the baking dish (save some for topping).
6. **Combine Ingredients:**
- Add the cooked penne to the vegetable and ricotta mixture. Toss everything together until well combined.
7. **Assemble and Bake:**
- Transfer the pasta mixture into a baking dish. Top with the remaining roasted vegetables.
- Sprinkle more Parmesan cheese over the top for extra flavor.
8. **Bake in the Oven:**
- Place the baking dish back in the oven and bake for an additional 10-15 minutes or until the top is golden brown and bubbly.
9. **Serve Immediately:**
- Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh herbs if desired.
#### Tips for Success:
- Use a variety of colorful vegetables to ensure a visually appealing dish.
- For added flavor, consider marinating the vegetables in a mixture of olive oil, garlic, salt, and pepper before roasting.
- Adjust the amount of cheese based on your preference. More cheese equals a creamier sauce.
### Conclusion
Baked Penne with Roasted Vegetables is not only delicious but also packed with nutrients. By following these steps, you can create a dish that’s both impressive and satisfying. Perfect for a weeknight dinner or a special occasion, this recipe ensures everyone at the table will enjoy their meal.