Baked Penne With Roasted Vegetables,courtesy Giada De La

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

I watched Giada prepare this dish on her Food Network show, Everyday Italian. Episode: Vegetarian Italian It looked so easy and delicious, I prepared it for my family that same night. It was a big hit! NOTE: Giada prepared this dish for her Mother who dislikes garlic, so I added 10 split cloves of garlic to the vegetables before roasting.

Ingredients Nutrition


  1. Preheat the oven to 450 degrees F.
  2. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
  4. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
  5. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
Most Helpful

5 5

This is a wonderful dish. It is easy to make and absolutely delicious! I added one extra zucchini, extra mushrooms, and some broccoli. I didn't have fontina cheese so I added some extra smoke mozzarella and parmesan to make up for it. I also used whole wheat penne. It turned out fantastic!

I love this dish! So yummy & pretty easy to make as well. Had left overs for days.

5 5

Let me start by saying I rarely follow recipes exactly. For this one, I don't like mushrooms, so I omitted them, forgot to buy peas, and couldn't get the jar to my spaghetti sauce open. I cut the vegetables much smaller then the recipe called for (1" is pretty big if you think about it!) especially the red peppers, which I cut into about 8" x 6" pieces (1 long 1" strip is to big, and then I would have ended up with only a few pieces of red pepper). Instead of spaghetti sauce, I opened a can of tomato sauce (think pureed smooth tomatoes), put that in (it was about 2.25 cups), cut up a couple of fresh tomatoes to add, and added more basil, oregano, salt, pepper, and a little dill. Also, because I don't like parmesan, I used smoked munster cheese in place. I was doubtful about the amount of pasta, because it looked like a lot of veggies to me, but I followed the directions on that part, and it worked out beautifully
It made about 8 servings for me. I really liked it today, now the test is going to be how well it keeps in the fridge/ freezer, and reheats/ tastes cold! Great way to get in a lot of veggies and have a 1 dish meal