Baked Penne Pasta with Roasted Vegetables

Ingredients

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Sweet, raw

  1 onion or 331g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Italian Herb Seasoning Grinder

  McCormick

  3 teaspoon or 9g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Water

  Plain, clean water

  4 cup or 947g

• Tomatoes

  Fire Roasted Crushed, MUIR GLEN

  946 ⅓ ml or 757g

• Basil

  Fresh

  16 tbsp, chopped or 42g

• Mozzarella Cheese

  Soya Flavoured Cheese Loaf, OKANAGAN

  148g

Directions

1. Set oven to Broil (500F).
2. Line a baking tray with parchment paper. Toss cut veggies in a bowl with oil and seasoning. Then add the veggies to the baking tray. Roast in the oven for 8 to 10 minutes, or until edges are seared and veggies are softened.
3. Set temperature to 400F.
4. Set a deep skillet on medium high heat, add about 4 cups of water along with pinches of sea salt to bring water to a boil. Add the pasta to the pot and cover to cook for 6 to 8 minutes. After about 5 minutes and the pasta has almost finished cooking, remove the top and let the majority of the water evaporate. Let about 25% remain (to guard against burning).
5. Reduce the heat to medium, then add the canned tomatoes, basil and roasted vegetables. Gently stir and fold the pasta and veggies together. Add mozzarella to the skillet, then cover it and bake in the oven for 20 minutes. For the final 5 minutes, remove the top and let the cheese brown a bit.
6. Garnish with fresh basil and enjoy!
7. Recipe by: FitMenCook (source: https://fitmencook.com/baked-penne-pasta/)

Similar Foods

• Basil Pesto Pasta with Roasted Vegetables
• Roasted Vegetable Pasta
• Penne with Lemon and Root Vegetables
• Penne with Roasted Asparagus and Balsamic
• Penne Pasta with Cannellini Beans and Escarole
• Balsamic Chicken with Roasted Vegetables