A delightful pasta bake featuring roasted vegetables and a cheesy topping.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking of the vegetables.
Chop the zucchini, red bell pepper, and onion into bite-sized pieces.
Try to keep the pieces uniform for even roasting.
Spread the chopped vegetables and cherry tomatoes on a baking sheet.
Use parchment paper to prevent sticking.
Drizzle the vegetables with olive oil and season with salt and black pepper.
Toss the vegetables to coat them evenly.
Roast the vegetables in the oven for 15 minutes.
Stir halfway through roasting for even cooking.
Cook the penne pasta in boiling salted water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
In a mixing bowl, combine the roasted vegetables, cooked pasta, and marinara sauce.
Mix gently to avoid breaking the pasta.
Transfer the mixture to a casserole dish and top with mozzarella and parmesan cheese.
Spread the cheese evenly for a uniform crust.
Bake in the oven for 20 minutes until the cheese is melted and bubbly.
Let the dish rest for 5 minutes before serving to set.
Serve warm and enjoy your Mediterranean Vegetable Pasta Bake.
Garnish with fresh basil leaves for added flavor and presentation.
Continua nella nostra app per un'esperienza migliore
