Roasted Veggie Baked Penne

This meal is hearty and packed with nutrients. Use whatever vegetables you have on hand for this to avoid food waste. It makes 6 servings, just enough to meal prep for the week! Easily make this vegan (if that’s your thing) by using nutritional yeast in place of the mozzarella.
Servings: 6

1 green bell pepper, chopped
1 red bell pepper, chopped
1 small eggplant, chopped
½ onion, diced
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1 10 oz can tomato sauce
1 ½ cups Mozzarella cheese
16 oz whole wheat penne
Salt and pepper to taste

Preheat oven to 400 degrees F. Slice peppers, onion and eggplant, season with salt and pepper and spread evenly on pan. Toss with olive oil and roast in oven for 20 minutes, stirring occasionally. Prepare pasta according to package directions while vegetables roast. Add tomato sauce and seasonings to pan and bring to a simmer. Add cooked pasta to a bowl. Toss with roasted vegetables, sauce and cheese. Spread mixture in pan and bake for 10-15 minutes or until golden brown.

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