Weeknight Meal Prep - Baked Penne Pasta Recipe with Roasted Vegetables

By Fit Men Cook · 45 min

Ingredients

Instructions

1. Preheat the oven to its broil setting (500°F). Line a baking tray with parchment paper.
2. Toss the chopped eggplant, zucchini, red pepper and onion with the olive oil and seasoning in a bowl, then spread them on the tray.
3. Roast for 8 to 10 minutes, until the edges are seared and the vegetables are soft.
4. Lower the oven temperature to 400°F.
5. In a deep skillet over medium-high heat, bring about 4 cups of water to a boil with pinches of sea salt. Add the pasta, cover and cook for 6 to 8 minutes.
6. When the pasta is nearly cooked, after about 5 minutes, remove the lid and let most of the water evaporate, leaving about 25% of it in the pan.
7. Reduce the heat to medium. Add the canned tomatoes, basil and roasted vegetables, then gently fold everything together.
8. Add the mozzarella if using, cover and bake for 20 minutes. For the last 5 minutes, uncover so the cheese browns slightly.
9. Garnish with fresh basil and serve.

Summarized from Fit Men Cook's video. Watch it for the details.

More recipes with

OnionCheeseTomatoBell pepperMozzarella cheeseZucchiniChickpeaEggplant