Cheesy Baged Pen with Roasted Vegetables

Penne baked with cheese, sauce and filled with healthy vegetables in each bite. Roasted zucchini, red bell pepper, asparagus, red onion and fennel tossed with balsamic vinegar and herbs, then toasted for the best tasting, meatless baked pasta dish ever!

Penne baked with cheese, sauce and filled with healthy vegetables in each bite. Roasted zucchini, red bell pepper, asparagus, red onion and fennel tossed with balsamic vinegar and herbs, then toasted for the best tasting, meatless baked pasta dish ever!Cheesy Baged Pen with Roasted Vegetables

Penne baked with cheese, sauce and filled with healthy vegetables in each bite. Roasted zucchini, red bell pepper, asparagus, red onion and fennel tossed with balsamic vinegar and herbs, then toasted for the best tasting, meatless baked pasta dish ever!

As much as I love my low-carb days of eating spaghetti squash and spiralized vegetables, let’s face it, nothing beats real pasta once in a while. What I love about the Weight Watchers diet is that no foods are off-limits. Pasta, pizza, cheese, you can get them with some simple adjustments to your favorite dishes, portion control and balancing your day. In this dish, for example, the pasta is packed with so many vegetables to keep the portions large and satisfying for a balanced dish.

My aunt has an autoimmune disease and can't tolerate gluten, so I made this with Delallo's gluten-free whole-grain pen. I first discovered their gluten-free pasta when I got some samples and shared with my boyfriend who has Celiac. She loved it so much that she asked me to have her more and I have been a huge fan ever since. Wheat paste can also be used no matter what your family enjoys.

Cheesy Baged Pen with Roasted Vegetables

Preparation time: 10 minutes

Cooking time: 45 minutes

Total time: 55 minutes

Penne baked with cheese, sauce and filled with healthy vegetables in each bite. Roasted zucchini, red bell pepper, asparagus, red onion and fennel tossed with balsamic vinegar and herbs, then toasted for the best tasting, meatless baked pasta dish ever!

For Veggies:

  • spray of olive oil
  • 1 red bell pepper, cored and cut into 1-inch pieces
  • 1 medium 8-ounce zucchini, square lengthwise and cut into 1-inch cubes
  • 1 medium, 8 oz fennel bulb, the ends are removed and cut into 1-inch pieces
  • 1 cup asparagus, cut into 1-inch pieces
  • 1/2 medium red onion, peeled and cut into 1-inch pieces
  • 6 cloves of garlic, peeled and lightly smashed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Preheat oven to 450 degrees F.

  • Spray a large baking sheet with oil, toss pepper, zucchini, fennel, asparagus, red onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper and dried herbs. Roast until tender on the bottom rack of the oven, approx. 15 to 20 minutes, stirring halfway, until lightly browned.

  • Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the packing instructions for al dente (undercooking slightly as it continues to cook in the oven), drain.

  • In a medium bowl, combine ricotta, parsley, 6 tablespoons Pecorino Romano cheese and half the mozzarella cheese.

  • Spray a deep 13×9-inch baking dish with olive oil spray.

  • Put half of the cooked roasted vegetables in the prepared baking dish, then half the pasta and top with 1 cup sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta, then vegetables and then the remaining sauce. Finish with the remaining mozzarella and 2 tablespoons of Pecorino Romano cheese.

  • Cover with foil and baking in the center of the oven for 25 minutes, or until the mozzarella is melted.

Serving: 11/2 cups, calories: 359 kcal, carbohydrates: 47 g, protein: 19 g, fat: 12 g, saturated fat: 6 g, cholesterol: 28 mg, sodium: 559 mg, fiber: 8g, sugar: 4g

Blue Smart Points: 9

Green smart points: 9

Purple Smart Points: 5

Points +: 9

Keywords: Baked Ziti with roasted vegetables, thin baked ziti, vegetarian baked pasta, vegetarian baked ziti, veggie pasta dish

Penne baked with cheese, sauce and filled with healthy vegetables in each bite. Roasted zucchini, red bell pepper, asparagus, red onion and fennel tossed with balsamic vinegar and herbs, then toasted to the best tasting, meatless baked pasta dish ever!

Made in collaboration with Delallo Foods. A brand I love and use in my home.

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