Roasted Vegetable Baked Pasta


  • 1 (16 oz.) box penne pasta
  • 1 cup cherry tomatoes
  • 1 medium onion, sliced thin
  • 1/2 green bell pepper, sliced thin then halved
  • 1/2 red bell pepper, sliced thin then halved
  • 1 cup mushrooms, sliced
  • 2 tsp. garlic, minced
  • 2 tbsp. olive oil
  • 2 cups marinara sauce, homemade or store-bought
  • 1 cup Mozzarella cheese, shredded
  • 1 cup Romano cheese, grated
  • 1 cup Parmesan cheese, grated, divided
  • 1 cup part-skim Ricotta cheese
  • 1 tsp. salt
  • 1 tsp. pepper

Cook pasta according to package directions. Drain and set aside.

Preheat oven to 350 degrees F. Spray a 9x13" baking dish with cooking spray and set aside.

Line a baking sheet with aluminum foil. Place tomatoes, onions, bell peppers, mushrooms and garlic on top. Drizzle with olive oil and toss to coat. 

Place vegetables under a broiler and cook for 7 minutes, tossing every couple minutes, until vegetables begin to brown.

Remove vegetables from oven and place in a large bowl. Add marinara sauce, Mozzarella, Romano, 1/2 cup Parmesan, Ricotta, salt, pepper and cooked pasta. Stir to combine. 

Pour pasta mixture into prepared baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese.

Bake for 25-30 minutes or until cheese is melted and begins to brown.

by The Savvy Kitchen