
By Spreading Love From TX
Baked Penne Pasta With Roasted Vegetables For One
6 steps
Prep:25minCook:25min
This incredible single serving baked pasta recipe features pasta tossed with roasted vegetables, plenty of cheese, and Marinara sauce.
Updated at: Thu, 17 Aug 2023 09:05:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
33
High
Nutrition per serving
Calories1055.6 kcal (53%)
Total Fat68.5 g (98%)
Carbs78 g (30%)
Sugars19.6 g (22%)
Protein34.1 g (68%)
Sodium2047.2 mg (102%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings

½ cupzucchini
diced, cut into 1-inch cubes

½ cupred peppers
diced, cut into 1-inch cubes

½ cuponions
chopped

1clove garlic
minced

2 tablespoonsolive oil

¼ teaspoondried Italian herb mix
or herbes de Provence

⅛ teaspoonkosher salt

⅛ teaspooncoarsely ground black pepper

⅔ cupdried penne pasta

¾ cupMarinara Sauce

1.5 ouncesFontina cheese
shredded

1 ounceSmoked Gruyere cheese
shredded

2 tablespoonsParmesan cheese
grated

1 tablespoonsalted butter
cut into small pieces
Instructions
Step 1
Heat oven to 450 degrees F (230 degrees C).

Step 2
On a baking sheet, toss the zucchini, peppers, onions and garlic with olive oil, spices, salt and pepper. Roast until tender, about 15 minutes.
Step 3
Meanwhile, bring a small pot of water to a boil over high heat. Add the pasta and cook for about 5-6 minutes until the pasta is al dente (firm and not too soft).
Step 4
Drain in a colander.
Step 5
In a medium-sized bowl, toss the drained pasta with the roasted vegetables, Marinara sauce and cheeses. Gently mix the ingredients together until all of the pasta is coated with the sauce.
Step 6
Pour the pasta into a greased 5-inch baking dish. Top with grated Parmesan cheese and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
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