LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Cheesy Baked Penne with Roasted Veggies
12 GSP, 12 SS
Ingredients
  • subheading: For the Veggies:
  • olive oil spray
  • 1 red bell pepper, cored and cut into 1-inch pieces
  • 1 medium (8-ounce) zucchini, quartered lengthwise and cut into 1-inch cubes
  • 1 medium (8 oz) fennel bulb, ends removed and cut into 1-inch pieces
  • 1 cup asparagus, cut into 1-inch pieces
  • ½ medium red onion, peeled and sliced into 1-inch pieces
  • 6 cloves garlic, peeled and slightly smashed
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra-virgin olive oil
  • ½ teaspoon kosher salt
  • freshly ground black pepper
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • subheading: For the Pasta:
  • 12 oz Delallo Gluten-Free Penne
  • 8 oz part-skim ricotta
  • ¼ cup chopped fresh parsley
  • ½ cup grated Pecorino Romano
  • 8 oz part-skim mozzarella, shredded
  • 1 (25.25 oz) jar marinara sauce (we love Delallo Pomodoro)
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer