Ingredients
Scale
- 400g (14 oz) penne or fusilli pasta
- 2 cups cherry tomatoes, halved
- 1 large zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss cherry tomatoes, zucchini, red and yellow bell peppers, and red onion in 2 tablespoons olive oil, salt, pepper, oregano, and garlic powder. Roast on a baking sheet for 20-25 minutes until tender and caramelized.
- While vegetables roast, cook pasta in salted boiling water until al dente. Drain and set aside.
- In a large bowl, combine cooked pasta with roasted vegetables. Drizzle with remaining olive oil and toss gently. Transfer to a greased baking dish.
- Sprinkle shredded mozzarella evenly over the pasta and vegetables. Top with grated Parmesan cheese.
- Bake for 15-20 minutes until cheese is melted and bubbly. Broil for 2-3 minutes for a golden top, if desired.
Notes
- You can substitute or add vegetables like eggplant, mushrooms, spinach, or broccoli based on seasonality and preference.
- Make it vegan by replacing dairy cheese with plant-based cheese and using egg-free pasta.
- For extra flavor, sprinkle red pepper flakes or add hot sauce before serving. Roasting vegetables until caramelized enhances depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Roasting, Boiling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 30 mg