• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Make-Ahead: 3-Cheese Baked Penne with Roasted

  • Recipe Submitted by on

Category: Cheese, Vegetables

 Ingredients List

  • 1 Sweet red pepper, chopped
  • 1 Sweet yellow pepper, chopped
  • 1/2 lb Mushrooms, quartered
  • 2 Zucchini, diced
  • 1 sm Eggplant, diced
  • 3 Garlic cloves, minced
  • 1/4 c Olive oil
  • Salt
  • Pepper
  • 1/2 c Fresh parsley, chopped
  • 2 tb Fresh basil, chopped, or
  • - 2 ts dried
  • 1/2 ts Dried rosemary
  • 1 lb Penne pasta
  • 1/2 lb Mozzarella, shredded
  • 1/2 lb Fontina cheese, diced
  • 1 c Parmesan, freshly grated


In large shallow pan, toss together peppers, mushrooms, zucchini, eggplant,
garlic and oil; spread onto rimmed baking sheet. Bake in 500F 260C oven,
stirring once or twice, for about 20 minutes or until softened. Transfer to
greased 13x9-inch baking dish. Season with salt and pepper to taste. Stir
in 1/3 cup of the parsley, basil and rosemary.

Meanwhile, in large pot of boiling salted water, cook pasta until tender
but firm. Drain well and rinse under cold water; let cool. Add to baking
dish along with spaghetti sauce, mozzarella, Fontina and half of the
Parmesan; toss to combine. Sprinkle with remaining Parmesan and parsley.

[Can be prepared to this point, covered and refrigerated for up to 1 day.
Bring to room temperature.][When cooking pasta for a casserole that is not
going to be baked right away, undercook slightly, then rinse under cold

Bake in 375F 190C oven for 35-40 minutes or until bubbly.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?