Baked Penne with Roast Vegetables

(For 3 or 4)


– 1 zucchini, chopped into cubes
– 1/2 green pepper, sliced into thin strips
– 1 cup of sliced mushroom
– 1/2 of a one leek, chopped
– 2 garlic cloves, sliced thinly
– Salt and pepper
– Dried Italian herbs, whatever is available

– 250 grams of penne pasta, cooked according to instructions
– 2 tomatoes, cut into small cubes
– 1 fresh rosemary sprig
– Grated mozzarella cheese


Figure 1

– Mix the vegetables with a little olive oil and salt and pepper. Spread them on a baking sheet (figure 1) on a cookie tray and cook for 10 minutes in the oven (400F).

Figure 2

– Mix the tomatoes and the sprig of rosemary in a bowl. Set aside. (Figure 2)

Figure 3

Figure 3

– After the vegetables are roasted, mix them well with the pasta and tomato mix and then spread the final mix in a Pyrex tray (Figure 3). Put the grated cheese over but don’t put too much.

– Let cook for 10 minutes in the oven until the cheese has melted.

Figure 4: Baked Penne with Roast Vegetables

A very aromatic and light pasta dish (Figure 4). Vegetarian too! We had it for lunch today alongside a salad of mixed lettuce.


4 thoughts on “Baked Penne with Roast Vegetables

  1. maria says:

    yumm yumm, looks very delicious and light! you know i was thinking when you’ll get here, maybe we could prepare something together….??!! fine??

  2. this looks like something great to make with veggies finally becoming available at the farmer’s market now that the weather’s getting warmer…. yum.

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