← Back to Search Results
baking, roasting Italian
Three-Cheese Baked Penne with Roasted Vegetables Recipe-8361

Photo by: Mark Shapiro
Comments: 2


This is the type of make-ahead casserole I love serving to company, especially if there is a vegetarian in the crowd. Your family will love it too, and you can easily make it in two 9-inch (2.5 L) square baking dishes to freeze one and enjoy the other now. A crisp green salad goes well with the smooth texture of the deliciously melted cheeses.

Yield: Makes 8 servings


  • 1 sweet red pepper, chopped
  • 1 sweet yellow pepper, chopped
  • 3 cups (750 mL) quartered mushrooms (½ lb/250 g)
  • 2 zucchini, diced
  • 1 small eggplant, diced
  • 3 cloves garlic, minced
  • ¼ cup (50 mL) olive oil
  • Salt and pepper
  • ½ cup (125 mL) chopped fresh parsley
  • 2 tbsp (25 mL) chopped fresh basil (or 2 tsp/10 mL dried)
  • ½ tsp (2 mL) dried rosemary
  • 5 cups (1.25 L) penne pasta
  • 3½ cups (875 mL) meatless spaghetti sauce
  • 3½ cups (875 mL) shredded mozzarella cheese
  • 2 cups (500 mL) diced Fontina cheese
  • 1 cup (250 mL) freshly grated Parmesan cheese


1. In a large shallow pan, toss together the red and yellow peppers, mushrooms, zucchini, eggplant, garlic and oil; spread out and roast in 450°F (230°C) oven for about 25 minutes or until softened, stirring once or twice. Season with salt and pepper to taste. Sir in 1/3 cup (75 mL) of the parsley, basil and rosemary.

2. Meanwhile, in a large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Pour in 2 cups (500 mL) cold water; then drain well and let cool. Gently combine with spaghetti sauce, vegetables, mozzarella cheese, Fontina cheese and half of the Parmesan. Transfer to a greased shallow 12-cup (3 L) baking dish.

3. Sprinkle with remaining Parmesan and parsley. (Pasta can be prepared to this point, covered and refrigerated for up to 1 day, or frozen for up to 2 months. Thaw in refrigerator. Bring to room temperature before heating.)

4. Bake, covered with greased foil, in 375°F (190°C) oven for 30 minutes. Uncover and bake for 10 to 15 minutes longer or until bubbly.

© 2002 Rose Murray

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

691kcal (35%)
621mg (62%)
85mg (142%)
275mcg RAE (9%)
88mg (29%)
1626mg (68%)
16g (81%)
33g (51%)
5mg (25%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • SueD

    11.06.11 Flag comment

    The recipe looked terrific so I made for 6 invited to dinner. I only used 1 lb of penne. I have enough for 3-4 more meals from the second baking dish which I'll freeze. Wonderful, well received and copies requested. I was delighted. If you reheat it, it is every bit as tasty, if not more so.

  • raviiyer

    02.28.10 Flag comment

    Substituted Fontina with Gruyere cheese, reduced the Mozzarella cheese a bit and tried with fusili pasta - came out great


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
desserts-4-today Desserts 4 Today
by Abby Dodge
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
cooking-for-friends Cooking for Friends
by Gordon Ramsay
spice Spice
by Ana Sortun
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?