Gluten-Free Baked Penne with Roasted Vegetables
Servings: 6 servings
Calories: 517kcal
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
Calories: 517kcal | Carbohydrates: 65g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 1091mg | Potassium: 1023mg | Fiber: 8g | Sugar: 13g | Vitamin A: 7153IU | Vitamin C: 73mg | Calcium: 330mg | Iron: 3mg