Having penne pasta and roasted vegetables is perhaps the favorite combination of many families in Italy. This is because it is not easy to make but it can also be a healthier dish of Baked Ziti. This recipe is quite homely, soothing, and remarkably appetizing due to which it might give you an illusion of originating from a high-end restaurant instead of from the home’s kitchen.

The recipe shown here is an altered version from Giada De Laurentis. The basic and original recipe is changed here for creating a healthier version, as the former is less healthy. Nevertheless, there is no change in the actual flavor and taste of this great family-friendly recipe.

The new version is a hearty and flavorful vegetarian dish that is perfect for casual weekend meal. It is full of smartly chosen vegetables such as summer squash, zucchini, and red peppers, and is roasted in a mixture of olive oil and garlic. At the end, the tossing with cheesy sauce and thick pasta shapes add their own delicious taste.

Servings: 6

Approximate Preparation Time: 25 minutes

Approximate Cooking Time: 40 minutes

Per Serving: Fat – 8.5g, Protein – 16.1g, Carb – 42g, Fiber – 10g

Ingredients

• Wide strips of 2 red peppers cut from the core

• Lengthwise quartered 2 zucchinis cut into cubes of an inch

• Lengthwise quartered 2 summer squash cut into cubes of an inch

• Halved 8 cremini mushrooms

• Peeled and sliced 1-inch yellow onion strips

• Extra-virgin olive oil – 1 tablespoon

• Salt – 1 teaspoon

• Fresh black pepper grounded (divided ) – 1 teaspoon

• Dried Italian herb mix – 1 tablespoon or 2 teaspoon oregano + garlic powder + 2 teaspoon basil (dried) + and a bit of crushed red pepper

• Whole wheat penne pasta – 1 organic pack

• Trader Jiotto’s low-fat tomato basil marinara – 3 cups

• Thawed frozen peas – 1 – 1.5 cups

• Fontina, Mozarella, and Parmesan cheese mix -1-1.5 cups

Cooking Instructions

1. Chop all vegetables and keep the oven for heating up to 450 degrees Fahrenheit.

2. Take a baking sheet upon which you need to toss and roast zucchini, peppers, mushrooms, onions, and squash with olive oil, dried herbs, and 1/2 teaspoon each of pepper and salt. Do so for almost 15 minutes, until the mix becomes tender.

3. Simultaneously, boil a big pot of water and salt on high heat and cook pasta in it for around six minutes. Just ensure that the pasta from inside remain hard, as you will be again heating them in the oven. Once cooked, drain them.

4. Take a big bowl and toss the roasted veggies, pastas, peas, cheese mix (leave 1/3^rd for topping), marinara sauce, and half teaspoon each of pepper and salt. Gently blend the mixture with a wooden spoon, until the sauce makes a layer on all pasta pieces.

5. Add the coasted pasta to a greased baking pan that is around 9×13 inches and then top it with the remaining cheese.

6. Bake it until the cheese topping melts and top layer becomes golden, for 25 minutes.

   

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