This baked penne with roasted vegetables and mozzarella is the kind of cozy, reliable dinner that works for weeknights and feeding a crowd—roasty veggies, a garlicky marinara, and a golden, bubbly cheese top.
Why you’ll love this baked penne
- Big flavor, simple method: Roasting concentrates the vegetables’ sweetness, so the whole dish tastes richer.
- Great for meal prep: Assemble ahead and bake when you’re ready.
- Flexible: Use whatever vegetables are in season (or in your fridge).
- Family-friendly: Cheesy pasta + roasted vegetables is an easy win.
Ingredients you’ll need
- Penne pasta: Holds sauce well and stays pleasantly chewy after baking.
- Vegetables: Zucchini, bell peppers, red onion, and cherry tomatoes are my go-to mix.
- Olive oil: For roasting and flavor.
- Italian seasoning: Or a mix of oregano and basil.
- Garlic: Fresh is best here.
- Marinara sauce: Use your favorite jar or homemade.
- Mozzarella: Low-moisture mozzarella melts best and browns nicely.
- Parmesan (optional): Adds a salty, savory finish.
- Fresh basil (optional): For brightness at the end.
- Salt and black pepper: Essential for bringing everything into focus.
How to make baked penne with roasted vegetables
1) Roast the vegetables. Heat the oven to 425°F. Toss chopped zucchini, bell pepper, and red onion with olive oil, Italian seasoning, salt, pepper, and minced garlic. Spread on a sheet pan and roast until browned and tender, about 20–25 minutes. Add cherry tomatoes for the last 10 minutes so they blister without totally collapsing.
2) Cook the pasta just shy of al dente. Boil penne in well-salted water and drain 1–2 minutes before the package says al dente. (It will finish cooking in the oven.)
3) Combine. In a large bowl, mix the pasta with marinara and the roasted vegetables. Taste and adjust salt and pepper.
4) Assemble and bake. Pour into a 9×13-inch baking dish. Top with mozzarella (and a little Parmesan if you like). Bake at 400°F until bubbling and browned on top, about 18–25 minutes. Broil for 1–2 minutes at the end if you want extra color—just watch closely.
Tips for the best results
- Don’t overcrowd the pan: Spread veggies out so they roast instead of steam. Use two pans if needed.
- Undercook the pasta slightly: Prevents mushy baked pasta.
- Use low-moisture mozzarella: Fresh mozzarella can release water and make the bake a bit watery.
- Let it rest: Give it 10 minutes after baking so slices hold together better.
Easy variations
- Add protein: Stir in shredded rotisserie chicken, cooked Italian sausage, or white beans.
- Make it spicy: Add crushed red pepper flakes to the marinara or veggies.
- Swap the sauce: Use vodka sauce or a creamy tomato basil sauce for a richer bake.
- More veggies: Mushrooms, eggplant, broccoli, or spinach (stir spinach in right before baking).
Make-ahead, storage, and reheating
- Make-ahead: Assemble the casserole (no baking), cover tightly, and refrigerate up to 24 hours. Bake covered at 400°F for 20 minutes, then uncover and bake until hot and browned, 15–20 minutes more.
- Freeze: Assemble in a freezer-safe dish, wrap well, and freeze up to 2 months. Thaw overnight in the fridge before baking for best texture.
- Reheat: Cover and warm in a 350°F oven until heated through, or microwave individual portions. Add a splash of marinara if it looks dry.
What to serve with baked penne
- Garlic bread or a crusty baguette
- Simple green salad with Italian vinaigrette
- Roasted broccoli or sautéed green beans
Recipe: Baked Penne with Roasted Vegetables and Mozzarella
- Servings: 6–8
- Prep time: 20 minutes
- Cook time: 45 minutes
Ingredients
- 1 lb penne pasta
- 1 medium zucchini, cut into 1/2-inch pieces
- 2 bell peppers (any color), cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 1 1/2 cups cherry tomatoes
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 1/2 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 4 cups marinara sauce (about 32 oz)
- 2 1/2 cups shredded low-moisture mozzarella
- 1/3 cup grated Parmesan (optional)
- Fresh basil, torn (optional)
Instructions
- Preheat oven to 425°F. Lightly oil a 9×13-inch baking dish and set aside.
- On a sheet pan, toss zucchini, bell peppers, and red onion with olive oil, garlic, Italian seasoning, salt, and pepper. Roast 15 minutes.
- Add cherry tomatoes to the pan, toss gently, and roast 10–12 minutes more, until vegetables are tender and nicely browned.
- Meanwhile, cook penne in heavily salted boiling water, draining 1–2 minutes before al dente. Drain well.
- Reduce oven temperature to 400°F.
- In a large bowl, combine pasta, marinara, and roasted vegetables. Taste and adjust seasoning.
- Transfer to the prepared baking dish. Top evenly with mozzarella and Parmesan (if using).
- Bake 18–25 minutes, until bubbling and golden. Broil 1–2 minutes if desired for extra browning.
- Rest 10 minutes before serving. Finish with fresh basil if you like.