Description
A vibrant, oven-baked Italian dish combining caramelized summer vegetables, al dente pasta, and golden melted cheese. Full of smoky peppers, zucchini, and herbs, this meat-free casserole offers bold flavors and rich texture in a single pan, perfect for families or comfort meals.
Ingredients
2 red bell peppers, cored and cut into 1-inch strips
2 zucchinis, peeled and cut into 1-inch cubes
1 cup sliced mushrooms
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cups marinara sauce
12 oz penne pasta (cooked al dente)
8 oz fontina cheese, shredded
4 oz mozzarella cheese, diced
4 garlic cloves, minced
1 tablespoon dried herbs de Provence
2 tablespoons grated Parmesan cheese (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C)
Toss peppers, zucchini, mushrooms, garlic, and olive oil on a baking sheet; season with salt and pepper
Roast vegetables for 20 minutes or until tender and slightly charred
Meanwhile, cook pasta according to package instructions
In a large bowl, mix cooked pasta with marinara sauce, herbs de Provence, and 1 cup of the marinara
Spread vegetable mixture in a 9×13-inch baking dish
Top with pasta mixture, then layer with fontina and mozzarella cheeses
Bake for 25 minutes or until cheese is golden and bubbly
Let rest 10 minutes before garnishing with Parmesan (if using)
Notes
Substitute halal-friendly cheese if traditional fontina/mozzarella not available
Swap roasted veggies with seasonal options like eggplant or cherry tomatoes
Add 1 cup cooked chickpeas for plant-based protein
Store leftovers in airtight containers for up to 3 days
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 45mg