Make-Ahead: 3 Cheese Baked Penne With Roasted Vegetables

This make-ahead baked penne is the ultimate comfort food, combining tender pasta with a rich trio of mozzarella, Fontina, and Parmesan cheeses. The dish is elevated by a medley of roasted red and yellow peppers, mushrooms, zucchini, and eggplant, which provide a sweet, smoky contrast to the savory cheese sauce. It’s perfect for busy weeknights or feeding a crowd, as it can be assembled in advance and refrigerated before baking. The result is a bubbly, golden-topped casserole that brings home-style Italian flavor to your table. Serve it with a crisp romaine salad for a balanced and satisfying dinner that the whole family will love.

Cooking Method: Baking, Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 230.3

Dietary: Vegan

Description

This make-ahead baked penne is the ultimate comfort food, combining tender pasta with a rich trio of mozzarella, Fontina, and Parmesan cheeses. The dish is elevated by a medley of roasted red and yellow peppers, mushrooms, zucchini, and eggplant, which provide a sweet, smoky contrast to the savory cheese sauce. It’s perfect for busy weeknights or feeding a crowd, as it can be assembled in advance and refrigerated before baking. The result is a bubbly, golden-topped casserole that brings home-style Italian flavor to your table. Serve it with a crisp romaine salad for a balanced and satisfying dinner that the whole family will love.

Ingredients

Red pepper, chopped
Yellow pepper, chopped
Mushrooms, quartered
Zucchini, diced
Eggplant, diced
Garlic, minced
Olive oil
Fresh parsley, chopped
Fresh basil, chopped
Dried rosemary
Penne pasta
Mozzarella, shredded
Fontina cheese, diced
Parmesan, freshly grated
Spaghetti sauce
Salt and pepper to taste

Directions

1
Preheat oven to 500°F (260°C).
2
In a large shallow pan or bowl, toss together the chopped red and yellow peppers, quartered mushrooms, diced zucchini, diced eggplant, minced garlic, and olive oil until evenly coated.
3
Spread the vegetable mixture onto a rimmed baking sheet in a single layer.
4
Roast in the preheated oven, stirring once or twice, for about 20 minutes or until the vegetables are softened and slightly charred.
5
Meanwhile, bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente (slightly undercooked if making ahead).
6
Drain the pasta well and rinse under cold water to stop the cooking process; let it cool completely.
7
Transfer the roasted vegetables to a greased 13x9-inch baking dish. Season with salt and pepper to taste.
8
Stir 1/3 cup of the fresh parsley, basil, and rosemary into the vegetables.
9
Add the cooled pasta, spaghetti sauce, shredded mozzarella, diced Fontina, and half of the grated Parmesan to the baking dish. Toss gently to combine everything evenly.
10
Sprinkle the remaining Parmesan cheese and parsley over the top.
11
Reduce oven temperature to 375°F (190°C).
12
Bake for 35-40 minutes, or until the cheese is bubbly and golden brown.
13
Let stand for 5 minutes before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 230.3kcal

% Daily Value *
Total Fat 16.3g26%
Saturated Fat 2.3g12%
Cholesterol 0.0mg0%
Sodium 13.6mg1%
Total Carbohydrate 22.6g8%
Dietary Fiber 8.7g35%
Sugars 4.8g
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/make-ahead-3-cheese-baked-penne-with-roasted/