This is a sponsored conversation written by me on behalf of Rao’s Homemade. The opinions and text are all mine.
You will LOVE this Cheesy Penne Pasta Bake with Roasted Summer Vegetables! It’s a light pasta casserole filled with roasted summer vegetables and layers of a delicious ricotta cheese mixture and then topped with mozzarella. Perfect light summer pasta dinner!
Cheesy Penne Pasta Bake with Roasted Summer Vegetables
What could be better than a pasta bake? How about a penne pasta bake filled with cheesy goodness and roasted summer vegetables?! This is a serious winner of a pasta casserole!
I am and always have been a casserole lover. Since I have four boys, I need meals that will feed a family of six (two of which are hungry teenagers), that are fast and easy to make and won’t break the bank. Pasta casseroles are one of the very best way to do that!
How can you make pasta healthier?
Now, that being said, pasta gets a bad reputation for being fattening and just empty carbs. So how can you make pasta healthier? Here are my favorite ways:
- Add in vegetables! I used seasonal roasted summer vegetables in this cheesy pasta bake but you can add any other veggies that you like.
- Use whole grain pastas or even the vegetable pastas are great, too. They’re always coming out with new kinds of gluten-free pastas, and even varieties made from garbanzo beans.
- Use a great pasta sauce! It can get super overwhelming when you see the rows upon rows of different brands of pasta sauce. My personal favorite is Rao’s Homemade pasta sauce! I literally only buy Rao’s Homemade pasta sauce!
What is the healthiest pasta sauce?
When I started looking at labels on pasta sauce jars, I realized how much sugar and processed ingredients most have in them. Shocking because you don’t necessarily think sugar when you think of tomatoes, right? Rao’s Homemade famous range of sauces contain no tomato blends, paste, water, starches, colors or added sugar.
Ripe Italian tomatoes are steam peeled and mixed with pure olive oil and fresh vegetables before sauces are slow-simmered in small batches. It’s a premium sauce, made with only the finest ingredients. That’s something you can feel good about serving up for your family and friends as you gather around the table for mealtime.
Cheesy Penne Pasta Bake with Roasted Summer Vegetables
Let’s talk about this penne pasta bake, shall we? The first step is preparing the roasted summer vegetables. I diced zucchini, squash, onion, and corn from some leftover grilled corn on the cob. I also added some thinly sliced garlic, too. Season that up and add in some avocado oil and roast in the oven until tender. I like to keep mine a little crisp since they bake in the oven later.
Next, cook your pasta in salted boiling water. For this vegetarian pasta bake, I used penne pasta. You can use whatever pasta you have on hand or that your family likes.
When both the pasta and roasted summer vegetables are finished, combine them in a large bowl (I used the same pot I cooked the pasta in to save on dishes). Pour in a jar of Rao’s Homemade Tomato Basil and stir.
Assembling the cheesy pasta casserole:
First, make the ricotta mixture. Ricotta, Parmesan cheese, olive oil, white wine vinegar, plus herbs and spices. I just love ricotta! It really gives that extra oomph to this penne pasta bake.
Now, pour half of the pasta/roasted vegetables/Rao’s Homemade mixture into the bottom of a casserole dish. Layer half the ricotta mixture on top of that and then pour the rest of the pasta on top of it.
Using the rest of the ricotta sauce, spread it on the top of the pasta casserole and then top with mozzarella cheese. I lightly covered mine with a piece of tin foil coated in cooking spray so the cheese wouldn’t stick.
Bake for 25 minutes and serve to your guests or family! This is a great casserole recipe to use up all the leftover summer vegetables you forgot about in your crisper drawer. Not to mention that you’re sneaking veggies into your family’s diet. Plus you’ll feel great feeding your loved ones with Rao’s premium sauce, made with only the finest ingredients.
How many calories are in a pasta bake?
It varies! Every pasta bake or pasta casserole is different. It also depends what kind of pasta and cheeses you use. This particular Cheesy Penne Pasta Bake with Roasted Veggies is about 8 servings and comes out to roughly 332 calories per serving.
But it also has 15 grams of protein, 4.5 grams of fiber and only 8 grams of sugar which is crazy good for a cheesy pasta bake! I hope you’ll give this a try very soon. My family loved it and I know yours will too!
If you loved this delicious pasta bake, then be sure to check out some of my other similar pasta recipes:
- Skinny Cheesy Pasta Bake
- Creamy Chicken Pesto Pasta Recipe
- Creamy Pumpkin Pasta
- Creamy One-Pan Chicken Asparagus Pasta
Here’s the recipe for my delicious vegetarian pasta bake:
Cheesy Penne Pasta Bake with Roasted Summer Vegetables
Equipment
- Cookie Sheet
- Large Pot
- Casserole Dish
Ingredients
- 2 zucchini diced
- 1 yellow squash diced
- 1 sweet onion diced
- 3 garlic cloves thinly sliced
- 2 corn cob ears cut off cob
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 3/4 tsp. Italian seasoning
- 2 Tbsp. avocado oil or other high heat oil
- 1 24 oz. jar Rao's Tomato Basil Pasta Sauce
- 1 lb. penne pasta
- 1 15 oz. container ricotta cheese
- 1/2 cup parmesan cheese
- 1 Tbsp. olive oil
- 1 Tbsp. white wine vinegar
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. fresh basil diced
- 1 Tbsp. fresh thyme diced
- 1 Tbsp. fresh rosemary diced
- 1.5 cups mozzarella cheese shredded
Instructions
- Preheat oven to 425º F. In a large sheet pan, combine the zuchinni, squash, onion, garlic, corn, salt, pepper, Italian seasoning and oil. Using your hands, toss to coat. Roast for about 12 minutes, or until crisp-tender.
- Meanwhile, cook pasta in boiling and salted water. Drain when al dente.
- In a bowl, combine ricotta and parmesan cheeses, olive oil, vinegar, salt, pepper, and fresh herbs. Mix until thoroughly combined. Set aside.
- Once vegetables and pasta are done, combine and then pour entire jar of Rao's pasta sauce over both and toss until coated.
- Preheat oven to 350º F. Spray a large casserole dish with cooking spray. Pour half the pasta mixture into the bottom of the dish. Spread half the ricotta mixture over the pasta then top with the rest of the pasta.
- Using the rest of the ricotta mixture, spread over the top of the pasta and then top with mozzarella cheese. Cover with a piece of tin foil sprayed with cooking spray. Bake in preheated oven for 25 minutes or until heated through and cheese is melted. Serve and enjoy!
Nutrition
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Assuming this uses canned parm?
Hi Kayla! You can use canned or fresh! 🙂 I like to use whatever I have on hand. Hope that helps!