This penne pasta bake is warm, familiar, and built for effortless comfort. Roasted zucchini and tomatoes bring depth and sweetness, blending naturally into the pasta as it bakes. Melted cheese ties everything together without heaviness, creating a dish that feels balanced and satisfying. It’s the kind of meal that works just as well for busy weeknights as it does for sharing at the table. Simple ingredients, steady heat, and no extra steps. Comforting, reliable, and made to last.
This recipe is featured in our Zucchini Recipes Guide, where you can explore simple vegetable dishes built around zucchini.
Pasta Bake with Roasted Zucchini, Tomatoes & Cheese
Penne pasta bakes with roasted zucchini, tomatoes, and cheese for a comforting, easy vegetarian dinner.
Ingredients
Equipment
soup pot with lid
Oven Baking pans
Cooking Instructions
- Preheat oven to 400°F (200°C).
- Toss zucchini and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper.
- Roast vegetables for 15 minutes until tender.
- Meanwhile, cook penne according to package instructions. Drain.
- Lower oven temperature to 375°F (190°C).
- In a large bowl, combine pasta, roasted vegetables, crushed tomatoes, remaining olive oil, oregano, salt, and pepper.
- Transfer mixture to a baking dish and top evenly with cheese.
- Bake for 20 minutes until bubbly and lightly golden.
- Let rest briefly before serving.
Nutrition
Notes
Add basil or parsley if available.
Use whole wheat penne if preferred.
Keeps well refrigerated for up to 3 days.