Description
A comforting and delicious cheesy baked penne pasta layered with roasted seasonal vegetables, creamy ricotta, and a rich marinara sauce. This gluten-free dish is perfect for a family dinner, combining tender roasted veggies with melted mozzarella and Pecorino Romano cheese for a hearty, flavorful meal.
Ingredients
Vegetables and Seasonings
- 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
Pasta and Cheese
- 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
Sauce
- 1 25.25 oz jar marinara sauce (recommended: Delallo Pomodoro)
Instructions
- Preheat Oven: Preheat your oven to 450 degrees F to prepare for roasting the vegetables.
- Roast Vegetables: Spray a large baking sheet with olive oil. Toss the red bell pepper, zucchini, fennel, asparagus, red onion, and garlic with the balsamic vinegar, olive oil, kosher salt, black pepper, dried oregano, and dried basil. Spread evenly and roast on the lower rack of the oven for 15 to 20 minutes, stirring halfway through until vegetables are tender and slightly browned.
- Cook Pasta: While vegetables roast, bring a large pot of salted water to a boil. Cook the gluten-free penne according to the package directions until slightly under al dente, as it will cook further in the oven. Drain pasta and set aside.
- Prepare Cheese Mixture: In a medium bowl, combine ricotta cheese, chopped parsley, 6 tablespoons of Pecorino Romano, and half the shredded mozzarella cheese. Mix well to create a smooth, creamy layer.
- Prepare Baking Dish: Spray a deep 13x9-inch baking dish with olive oil spray to prevent sticking.
- Assemble Dish: Place half of the roasted vegetables in the bottom of the baking dish. Layer half of the cooked pasta over the vegetables, then spread 1 cup of marinara sauce evenly over the pasta. Spoon the ricotta cheese mixture over the sauce in an even layer. Add the remaining pasta on top, followed by the rest of the roasted vegetables. Pour the remaining marinara sauce over the top layer. Finish by sprinkling the remaining mozzarella cheese and 2 tablespoons of Pecorino Romano over everything.
- Bake: Cover the baking dish with foil to prevent excessive browning and bake in the center of the oven at 450 degrees F for 25 minutes, or until the cheese is melted and bubbly.
Notes
- For easier slicing and even roasting, try to cut all vegetables into uniform 1-inch pieces.
- Using part-skim cheeses helps to reduce the fat content without sacrificing creaminess.
- Be careful not to overcook the pasta before baking, as it will continue cooking in the oven.
- Feel free to swap or add other vegetables like mushrooms or cherry tomatoes based on season and preference.
- This dish can be prepared a day in advance and baked just before serving for convenience.
