Name: Cheesy Baked Penne with Roasted Veggies Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: Olive oil spray; 1 red bell pepper, cored and cut into 1-inch pieces; 1 medium zucchini (8 oz), quartered lengthwise and cut into 1-inch cubes; 1 medium fennel bulb (8 oz), ends removed and cut into 1-inch pieces; 1 cup asparagus, cut into 1-inch pieces; 1/2 medium red onion, peeled and sliced into 1-inch pieces; 6 cloves garlic, peeled and slightly smashed; 1 tbsp balsamic vinegar; 1 tbsp extra-virgin olive oil; 1/2 tsp kosher salt; Freshly ground black pepper, to taste; 1/2 tsp dried oregano; 1/2 tsp dried basil; 12 oz Delallo Gluten-Free Penne; 8 oz part-skim ricotta cheese; 1/4 cup chopped fresh parsley; 1/2 cup grated Pecorino Romano cheese; 8 oz part-skim mozzarella cheese, shredded; 1 25.25 oz jar marinara sauce (recommended: Delallo Pomodoro)

Jump to Recipe· 3.9 from 72 reviews

If you’re craving a comforting dish that’s bursting with bold flavors and a melty, cheesy finish, I’m so excited to share this Cheesy Baked Penne with Roasted Veggies Recipe with you! It’s a vibrant, colorful medley of tender roasted vegetables layered beautifully with perfectly cooked penne pasta and a luscious blend of ricotta, mozzarella, and Pecorino Romano cheeses all baked to bubbly perfection. This recipe is pure happiness in a casserole dish, ideal for cozy weeknight dinners or feeding a hungry crowd with minimal fuss but maximum flavor.

Ingredients You'll Need

A tray filled with colorful chopped vegetables arranged in a random pattern. The vegetables include green asparagus cut into small sticks, pale green zucchini pieces, white onion chunks, red bell pepper pieces, and some purple onion slices, all lightly seasoned with black pepper and a bit of oil. The tray's surface shows a brownish hue, contrasting with the bright colors of the vegetables. The photo is taken from above, showing the full tray on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe is carefully chosen for its role, whether it’s to add savory depth, bright color, or that irresistible creamy texture. Together, they create a harmony that’s simple, wholesome, and simply delicious.

Olive oil spray: Helps roast the veggies without excess oil, giving a light crispness and easy cleanup.

Red bell pepper: Adds sweet juiciness and vibrant red color that brightens up the dish.
Zucchini: Offers subtle earthy flavor and soft texture when roasted.
Fennel bulb: Brings a fragrant, slightly anise-like sweetness unique among roasted vegetables.

Asparagus: Provides a tender bite and fresh green punch with every forkful.
Red onion: Adds mild sharpness and caramelizes beautifully when roasted.
Garlic cloves: Infuses the vegetables with a mellow, aromatic warmth.

Balsamic vinegar: Gives a slight tangy sweetness that enhances the roast’s depth.
Extra-virgin olive oil: Adds fruitiness and helps to caramelize the veggies.
Kosher salt: Essential for seasoning and bringing out natural flavors.

Freshly ground black pepper: Adds a bit of heat and complexity.
Dried oregano and basil: Classic Italian herbs that complement the cheese and tomato sauce beautifully.
Delallo Gluten-Free Penne: The perfect pasta base that holds up well in baking without getting mushy.

Part-skim ricotta: Makes the dish luxuriously creamy without being too heavy.
Chopped fresh parsley: Adds a fresh herbal brightness to the cheese mixture.
Grated Pecorino Romano: This salty, sharp cheese kicks up the savory factor.

Part-skim mozzarella: Melts into gooey, stringy deliciousness that everyone loves.
Marinara sauce: Provides tangy tomato richness and moisture to the baked penne layers.

How to Make Cheesy Baked Penne with Roasted Veggies Recipe

Step 1: Roast the Vegetables

Start by preheating your oven to 450 degrees Fahrenheit. Spray a large baking sheet with olive oil spray to prevent sticking and help the veggies caramelize beautifully. Toss together your chopped red bell pepper, zucchini, fennel, asparagus, red onion, and garlic cloves with balsamic vinegar, olive oil, salt, pepper, oregano, and basil. Spread them in a single layer and roast on the oven’s lower rack for about 15 to 20 minutes, stirring halfway through to ensure even browning. The vegetables will soften and develop incredible roasted depth that forms the backbone of this dish.

Step 2: Cook the Penne Pasta

While the vegetables roast, bring a large pot of salted water to a boil. Add the gluten-free penne and cook just until al dente, slightly undercooking it since it will finish cooking in the oven. Drain the pasta well, giving it a quick shake to remove excess water, so the casserole doesn’t get watery.

Step 3: Prepare the Cheese Mixture

In a medium bowl, blend the part-skim ricotta with chopped fresh parsley, 6 tablespoons of grated Pecorino Romano, and half of the shredded mozzarella. This cheesy mix adds creamy richness and a fresh touch from the parsley that cuts through the richness perfectly.

Step 4: Assemble the Layers

Spray a deep 13x9-inch baking dish with olive oil spray. Begin with half of the roasted vegetables spread evenly on the bottom. Add half of the cooked penne next and cover with 1 cup of marinara sauce. Spoon the ricotta and cheese mixture evenly on top of the sauce. Layer the remaining pasta, followed by the rest of the veggies and sauce. Finally, sprinkle the remaining mozzarella and 2 tablespoons of Pecorino Romano cheese on top for that irresistible golden crust.

Step 5: Bake to Perfection

Cover the dish with foil and bake in the center of the oven for 25 minutes. This allows the layers to meld and the cheese on top to melt perfectly, creating a luscious, bubbling casserole that’s begging to be served.

How to Serve Cheesy Baked Penne with Roasted Veggies Recipe

A white oval baking dish filled with baked pasta, showing three main layers: the bottom layer full of tube-shaped pasta mixed with chunks of red tomato and green herbs, the middle layer rich with bright red tomato sauce, and the top layer covered in melted white cheese stretching as a woman's hand lifts a portion with a wooden spoon. The pasta and sauce have a slightly chunky texture with bits of tomato and herbs visible. The dish is placed on a white marbled surface with a red-striped cloth partially visible underneath. The light highlights the cheese stretch and the warm, inviting colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley or basil right before serving adds a pop of color and a burst of fresh herbal aroma that brightens the whole dish. You might also grate just a bit more Pecorino Romano for an extra savory finish that makes every bite sing.

Side Dishes

Pair this hearty baked penne with a simple green salad dressed with lemon vinaigrette to add a bright, crisp contrast. Garlic bread or toasted baguette slices are another excellent companion, perfect for scooping up any leftover marinara and melted cheese.

Creative Ways to Present

For a fun family-style presentation, serve this dish right from the baking pan accompanied by small bowls of fresh herbs and extra cheese. You can also divide portions into mini ramekins before baking for charming individual servings that wow at any dinner party. Adding thinly sliced roasted red peppers and fresh basil leaves on top just before serving makes it extra special.

Make Ahead and Storage

Storing Leftovers

Place any leftover Cheesy Baked Penne with Roasted Veggies in an airtight container and refrigerate for up to 3 days. The flavors will continue to develop, and the dish will reheat beautifully.

Freezing

You can freeze this casserole either before or after baking. Wrap tightly with plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat leftovers covered with foil in a 350-degree oven for about 20 minutes or until warmed through. Alternatively, microwave individual servings until hot, stirring halfway to heat evenly. A quick sprinkle of extra cheese before reheating can reawaken that melted magic.

FAQs

Can I use regular pasta instead of gluten-free penne?

Absolutely! Regular penne or any pasta shape you like will work just as well. Just watch the cooking time to ensure it’s al dente before baking so it doesn’t overcook.

Is there a way to make this recipe vegan?

Yes! Swap out the cheeses for vegan alternatives like cashew ricotta and vegan mozzarella, and use a plant-based marinara sauce. Roasted veggies and pasta stay the same, making it deliciously adaptable.

Can I add protein to this dish?

Definitely! Cooked Italian sausage, grilled chicken, or even browned ground turkey can be layered in with the vegetables and pasta to add heartiness and extra flavor.

What can I substitute for fennel if it’s hard to find?

If fennel isn’t available, bulb fennel can be replaced with a mild celery or additional zucchini. The flavor won’t be identical but will maintain a lovely texture and freshness.

How do I prevent the baked penne from getting watery?

The key is undercooking the pasta slightly and draining it thoroughly before assembling. Also, don’t overdo the sauce—using the right amount keeps the texture just right without sogginess.

Final Thoughts

This Cheesy Baked Penne with Roasted Veggies Recipe has quickly become a beloved go-to in my kitchen, and I’m confident you’ll feel the same way once you try it. It strikes the perfect balance between wholesome roasted vegetables, tender pasta, and irresistible cheese that feels both comforting and fresh. Whether for a busy weeknight or a special gathering, this dish delivers cozy, crowd-pleasing warmth in every bite. So preheat your oven, gather your veggies, and get ready to fall in love with this cheesy, hearty masterpiece!

Cheesy Baked Penne with Roasted Veggies Recipe

Ingredients You'll Need