Roasted Vegetable Penne Bake

Name: Roasted Vegetable Penne Bake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter, cubed; 425 grams can crushed tomatoes, undrained; 227 grams fresh mushrooms, halved; 2 teaspoons Italian seasoning; 2 Tbsps olive oil; 1 small onion, cut into 1-inch pieces; 25 milliliters grated Parmesan cheese, divided; 28 grams shredded part-skim mozzarella cheese; 109 grams frozen peas, thawed; 225 grams uncooked penne pasta; 1 teaspoons pepper; 57 grams provolone cheese, shredded; 1 medium sweet red pepper, cut into 1-inch pieces; 1 teaspoons salt; 2 larges zucchini, cut into 1-inch pieces

You can never have too many main course recipes, so give Roasted Vegetable Penne Bake a try. One serving contains 335 calories, 15g of protein, and 12g of fat. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of zucchini, canned tomatoes, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, take a look at these similar recipes: Roasted Vegetable Penne, Roasted Vegetable Baked Penne, and Roasted Asparagus and Chicken Penne Bake.

Instructions

In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan.

Ingredients you will need

Italian Seasoning

Red Pepper

Mushrooms

Zucchini

Onion

Cooking Oil

Equipment you will use

Baking Pan

Bowl

Bake, uncovered, at 425° for 20-25 minutes or until tender.

Equipment you will use

Oven

Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper.

Ingredients you will need

Mozzarella