Baked Veggie Penne

Baked Veggie Penne

Baked Veggie Penne is one of the easiest dish to prepare and yet very satisfying. This dish is packed with veggies and uses few packaged ingredients.

Typically, during weekdays, you want to make simple to make and a meal that whole family would enjoy.

Just pull out box of Penne and cook al dente per direction on the box. Once cooked, set aside in a colander to drain excess water. I typically save some drained water to mix with the penne.

Baked Veggie Penne

For making this dish, probably hardest part would be to cut the veggies. Just cut up the veggies and stir fry on a stove top lightly. Make sure you add salt and pepper to taste.

I like creamy baked penne, usually 98% fat free cream of mushroom or cream of broccoli goes well with this dish. It makes the pasta moist and not too dry or sticky.

To make Penne tangy and zesty, I use roasted garlic pasta sauce but it be used per your choice. Typically we do not use bread crumbs, but it can be used to cover the top of the Penne before baking.

Mix some low fat shredded mozzarella cheese with the penne and veggie mixture and save rest to cover the top. Bake it in oven and you are done!

Baked Veggie Pasta

Recipe for Baked Veggie Penne

Baked Veggie Penne

Course: Main Course

Cuisine: American

Keyword: Baked Veggie Penne

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6 people

Calories: 631 kcal

To make Baked Veggie Penne, just follow this simple easy to prepare recipe. If there is leftover penne, it makes ideal lunch dish compared to the leftover pizza!

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Ingredients

• 16 Oz. penne
• 2 Tablespoon olive oil
• 4 Cloves garlic minced
• 1 Green bell pepper
• 1 Red bell pepper
• 1 Onion chopped
• 8 Oz. mushroom sliced
• 1/2 Zucchini cubed
• 4 Oz corn
• 1 Carrot shredded
• 16 Oz. mozzarella cheese low fat
• 1/2 tsp. crushed red pepper flakes
• 32 Oz. pasta sauce
• 1/2 tsp. basil
• 1/4 tsp oregano
• Salt and Pepper to taste
• 8 Oz Cream of mushroom

US Customary - Metric

Instructions

Cook Penne:

1. Boil water on a stove top and add 1 tsp of salt.
2. Add 1 box (16 oz.) penne and cook al dente per direction on the box. Once cooked, set aside in a colander to drain excess water. Save some drained water to mix with the penne.

Prepare Veggies:

1. Heat 12 inch deep pan on a stove top and add oil.
2. Add garlic, bell pepper, onion, mushroom, corn, zucchini and carrots.
3. Add salt, pepper and red pepper flakes to your taste.
4. Cook till it is tender and set veggies aside to cool down.

Prepare Penne:

1. Grease 9 inch x 12 inch baking dish, combine cooked veggies, 8 oz. mozzarella cheese, and cooked penne.
2. Add pasta sauce, basil and oregano. Season the mixture with salt and pepper to taste.
3. Cover penne with remainder of mozzarella cheese.

Bake Penne:

1. Pre heat the oven to 350 degree F.
2. Cover dish with aluminum foil and bake in the oven for 25 minutes.
3. Remove foil and bake for additional 5 minutes. Turn off the oven and leave penne in the oven for about couple of minutes.
4. Remove penne, garnish with basil, red pepper flakes to individual liking and serve with garlic bread.

Recipe Notes

Actual Nutritional information may vary based on the ingredient used for cooking. The nutritional values are derived from using a recipe nutrition label generator.

Nutrition Facts

Baked Veggie Penne

Amount Per Serving

Calories 631 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 10g63%

Cholesterol 59mg20%

Sodium 1283mg56%

Potassium 1047mg30%

Carbohydrates 75g25%

Fiber 6g25%

Sugar 13g14%

Protein 31g62%

Calcium 429mg43%

Vitamin C 57.8mg70%

Vitamin A 3665IU73%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.