Name: Baked Penne with Roasted Vegetables
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 2 red peppers (, cut into 1-inch pieces); 1 small aubergine (, cut into 1-inch cubes); 280 g cubes butternut squash; 1 medium onion (, diced); 6 mushrooms (, cut in half); 60 ml olive oil; Fine sea salt; ½ teaspoon black pepper; ¼ teaspoon red chilli flakes; 340 g gluten-free penne; 800 g pasta sauce; 1 tablespoon Italian herbs; 115 g gruyere cheese (, grated, or dairy free alternative); 60 g grated mozzarella cheese (, or dairy free alternative); 45 g grated parmesan cheese (, or dairy free alternative); Fresh basil leaves

Baked Penne with Roasted Vegetables

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

6 servings

Italian

1 5

What you'll need

2 red peppers , cut into 1-inch pieces
1 small aubergine , cut into 1-inch cubes
280 g cubes butternut squash
1 medium onion , diced
6 mushrooms , cut in half
60 ml olive oil
Fine sea salt
½ teaspoon black pepper
¼ teaspoon red chilli flakes
340 g gluten-free penne
800 g pasta sauce
1 tablespoon Italian herbs
115 g gruyere cheese , grated, or dairy free alternative
60 g grated mozzarella cheese , or dairy free alternative
45 g grated parmesan cheese , or dairy free alternative
Fresh basil leaves

Method:

Preheat the oven to 230°c. Combine the peppers, aubergine, squash, onion, and mushrooms in a sheet pan. Drizzle with the olive oil and season with 1 teaspoon salt and pepper and red chilli flakes. Roast until tender, about 15 minutes. Leave the oven on.
Cook the penne in salted water for 8 minutes (they will cook more in the oven so undercook), drain and put in a large mixing bowl with the roasted vegetables and any pan juices. Add the sauce, herbs, gruyere, mozzarella, and 20g of parmesan cheese. Gently mix until fully combined. Pour into a greased 9 by 13 (or similar) baking dish. Sprinkle the remaining parmesan over the top. Bake uncovered for 15 minutes. Serve with fresh basil leaves to garnish.

Nutrition

N/A

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