Gluten-Free Baked Penne with Roasted Vegetables
A meal you can eat off for a few days is ideal at the start of the week, especially after a long holiday weekend. This Gluten Free Baked Penne with Roasted Vegetables recipe is a perfect example of such a meal. You simply roast some vegetables, cook some pasta, then toss them together with some sauce and cheese and bake it!
You can make this at the end of the weekend and two people can eat from it for a couple days with a side salad or on its own. This is also a great meal to make for friends, neighbors, or other people in your life who you’d like to cook for. Let’s say someone you know has been sick or just had a baby, this is one of those meals you can bring over in a disposable aluminum baking dish, cooked and ready to serve, to help them out and give them one less thing to worry about.
This dish is versatile, too. I used bell peppers, eggplant, butternut squash, onion, and mushrooms, but if you don’t like one of those veggies you can swap it out with something else, like zucchini, for example. For the pasta and sauce, I used Pastene brand. Their penne pasta is made from corn, rice, and quinoa, which means it holds up better in a baked dish like this, versus pasta made with just rice.
Get more gluten-free Italian-style recipes.
Gluten-Free Baked Penne with Roasted Vegetables
Ingredients
- 2 red bell peppers , cut into 1-inch pieces
- 1 small eggplant , cut into 1-inch cubes
- 2 cups cubes butternut squash
- 1 medium onion , diced
- 6 brown mushrooms , cut in half
- ¼ cup olive oil
- Kosher or fine sea salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 (12 ounce) bag Pastene gluten-free penne
- 1 (28 ounce) can Pastene Kitchen Ready Pasta Sauce
- 1 tablespoon Italian herbs
- 4 ounces fontina cheese , grated
- ½ cup grated mozzarella cheese
- ¼ cup plus 1/3 cup Pastene grated Romano or Parmesan cheese
- Fresh basil leaves
Instructions
- Preheat oven to 450 degrees. Combine the peppers, eggplant, squash, onion, and mushrooms on a sheet pan, Drizzle with the olive oil and season with 1 teaspoon salt and pepper and crushed red pepper flakes. Roast until tender, about 15 minutes. Leave oven on.
- Cook the penne in salted water for 8 minutes (they will cook more in the oven so undercook), drain and put in a large mixing bowl with the roasted vegetables and any pan juices. Add the sauce, herbs, fontina, mozzarella, and ¼ cup Romano or Parmesan cheese. Gently mix until fully combined. Pour into a greased 9 by 13 (or similar) baking dish. Sprinkle the remaining Romano or Parmesan over the top. Bake uncovered for 15 minutes. Serve with fresh basil leaves to garnish.
Nutrition
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