Baked Penne with Vegetables and Mozzarella
When you want cozy pasta without a long sauce simmer, this bake does the job.
This is the kind of dinner to make when you want something warm, filling, and familiar but do not have the energy for a complicated meal. It uses a simple vegetable-loaded tomato sauce, pasta, and mozzarella, then finishes in the oven so the top gets bubbly and the edges turn a little crisp. Expect cozy, dependable comfort food more than restaurant drama. It is a good choice for a weeknight when you have a bag of vegetables to use up and want dinner on the table in under 45 minutes with minimal babysitting. Leftovers reheat well, so it also helps tomorrow feel easier.
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 unit yellow onion — diced
- 3 unit garlic cloves — minced
- 1 unit zucchini — cut into small half-moons
- 1 unit red bell pepper — chopped
- 8 oz mushrooms — sliced
- 24 oz marinara sauce
- 1 cup water
- 1 tsp dried Italian seasoning
- 1 pinch red pepper flakes — optional
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cup shredded mozzarella
- 0.25 cup grated Parmesan
Method
- 1 Heat the oven to 425°F. Bring a large pot of salted water to a boil and cook the penne until just shy of al dente, about 2 minutes less than the package says. Drain.
- 2 While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes, then stir in the garlic, zucchini, bell pepper, and mushrooms. Cook until the vegetables soften and the mushrooms lose most of their moisture, about 6 to 8 minutes.
- 3 Stir in the marinara, water, Italian seasoning, red pepper flakes if using, salt, and black pepper. Simmer for 2 minutes, then taste and adjust seasoning if needed.
- 4 Add the drained penne to the skillet and toss until everything is evenly coated. If your skillet is not oven-safe, transfer the mixture to a 9x13-inch baking dish.
- 5 Top with mozzarella and Parmesan. Bake for 12 to 15 minutes, until the cheese is melted and the sauce is bubbling. Broil for 1 to 2 minutes if you want more color on top.
- 6 Let the bake rest for 5 minutes before serving so it sets up a little.
Variations
- Vegetarian swap — Keep it as written, or add a can of drained white beans for extra protein and a heartier texture.
- Faster swap — Use a frozen vegetable blend and jarred marinara; you can skip chopping and have dinner closer to 30 minutes.
- Substitutions — Swap penne for ziti or rigatoni, use spinach instead of zucchini, or replace mozzarella with fontina for a richer finish.
Notes
If your vegetables release a lot of liquid, cook them a minute or two longer before adding the sauce. For a saucier bake, add another 1/4 cup water before baking. If you want a stronger cheese pull, use part mozzarella and part provolone.
Equipment that helps
- Large pot — It gives the pasta enough room to cook evenly without clumping.
- Large skillet or sauté pan — You can build the sauce and combine everything in one place before baking.
- 9x13-inch baking dish — It helps the pasta bake heat through quickly and gives the cheese more surface area to brown.
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