Baked Veggie Penne

"My husband and I are commuters so the last thing we want to be spending a lot of time on in the evenings is dinner. This pasta bake is quick and filling, and it makes great leftovers too."
 
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Ready In:
1hr
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Preheat over to 350. (I like to do this once the vegetables have been sauteed.).
  • Cut bell peppers and zucchini into bite sized chunks. Dice onion and press 2 cloves of garlic. Toss together in a medium bowl with 2 tbls olive oil and some ground black pepper.
  • In a medium frying pan heat 2 tbls olive oil and sauté mixed vegetables for about 5 minutes. Set aside.
  • In a large pot cook the box of penne in salted water, according to package directions. Once cooked let stand for about 5 minutes.
  • While the pasta is cooking, in a large bowl, mix together ricotta, dried basil, 1 clove of pressed garlic, and 1 1/2 cups of marinara sauce.
  • While pasta is set aside, add veggies to ricotta mixture.
  • Once pasta has cooled slightly add to ricotta and veggie mixture.
  • Coat the bottom of a 7x11 baking dish with 3/4 cup marinara sauce and pour pasta mixture on top. Top it of with shredded mozzarella cheese.
  • Bake on the middle rack for 30 minutes.

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Reviews

  1. Bland, too much time for something that is supposed to be quick
     
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