This Giada baked penne with roasted vegetables is my comfort food hero. The combination of perfectly roasted veggies, melty cheeses, and hearty pasta is just pure coziness on a plate.

The flavors blend into this rich, warm bite that’s both filling and totally satisfying. I love making this dish on the weekend and reheating leftovers for a quick weekday dinner.

It pairs wonderfully with a light green salad or a glass of iced tea. Trust me, your kitchen will smell amazing, and everyone will come running to the table!

Recipe Ingredients

• 2 red bell peppers, cored, seeded, and cut into 1-inch strips
• 2 zucchini, quartered lengthwise and cut into 1-inch pieces
• 2 summer squash, quartered lengthwise and cut into 1-inch pieces
• 4 cremini mushrooms, quartered
• 1 yellow onion, peeled and sliced into 1-inch strips
• ¼ cup of extra-virgin olive oil
• 1 tsp of salt
• ½ tsp of freshly ground black pepper
• 1 tbsp of dried Italian herb blend or herbes de Provence
• 1 pound of penne pasta
• 3 cups of marinara sauce (store-bought or homemade)
• 1 cup of grated fontina cheese
• ½ cup of grated smoked mozzarella
• ¼ cup of grated Parmesan cheese, plus ⅓ cup for topping
• 1½ cups of frozen peas, thawed
• 2 tbsp of unsalted butter, cut into small pieces

How To Make Giada Baked Penne with Roasted Vegetables

1. Preheat Your Oven: Start by preheating your oven to 450°F. Ensure your oven rack is positioned in the center.
2. Prepare and Roast Vegetables: Place the bell peppers, zucchini, summer squash, mushrooms, and onion on a baking sheet. Drizzle the olive oil evenly over the vegetables. Sprinkle with ½ tsp of salt, ¼ tsp of black pepper, and the Italian herb blend. Toss gently to coat all vegetables, then spread them out in an even layer. Bake in the preheated oven for about 15 minutes or until tender.
3. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook for 6 minutes. The pasta should be slightly undercooked since it will bake in the oven. Drain the pasta and set it aside.
4. Combine Ingredients: In a large mixing bowl, add the cooked penne pasta, roasted vegetables, marinara sauce, fontina cheese, smoked mozzarella, ¼ cup of Parmesan cheese, and the thawed peas. Season with the remaining ½ tsp of salt and ¼ tsp of black pepper. Mix gently with a wooden spoon until the pasta is fully coated with sauce and all ingredients are evenly combined.
5. Prepare the Baking Dish: Grease a 9 × 13 × 2-inch baking dish with cooking spray or a bit of olive oil. Pour the pasta and vegetable mixture into the dish, spreading it out evenly.
6. Add Toppings: Sprinkle the remaining ⅓ cup of Parmesan cheese evenly over the top of the pasta. Dot the surface with the pieces of butter to create a golden, bubbly finish.
7. Bake the Dish: Place the baking dish in the preheated oven. Bake for about 25 minutes or until the top is golden and the cheese is melted.
8. Serve Warm: Remove the dish from the oven and let it sit for about 5 minutes before serving. This helps the flavors settle and makes it easier to serve. Enjoy your baked penne with roasted vegetables!

Recipe Tips

• Add More Veggies: For extra color and flavor, add roasted cherry tomatoes or broccoli florets. They blend well with the pasta and provide a burst of freshness in every bite.
• Cheese Substitution: If you don’t have fontina or smoked mozzarella, use provolone or gouda. These cheeses melt well and give the dish a similarly rich, gooey texture and flavor.
• Spice It Up: Add a pinch of red pepper flakes to the marinara sauce for a subtle kick. This works well if you enjoy a hint of spice in your pasta dishes.
• Make It Protein-Packed: Add cooked Italian sausage or rotisserie chicken for an extra boost of protein. This turns the dish into a heartier meal perfect for family dinners.
• Gluten-Free Option: Use your favorite gluten-free penne to make this recipe celiac-friendly. Check the baking time as gluten-free pasta may bake faster than regular penne.

Recipe FAQs and Variations

Check out More delicious pasta Recipes:

• Giada Pasta With Chicken Ragu Recipe
• Giada Linguine with Shrimp and Lemon Oil
• Giada Lighter Macaroni and Cheese