Weeknight Meal Prep - Baked Penne Pasta Recipe with Roasted Vegetables

Preheat the oven to 500°F.

Chop eggplant, onion, bell pepper, and zucchini and place them in a bowl.

Add olive oil and Italian seasoning to the vegetables and toss them together.

Line a baking tray with parchment paper and spread the seasoned vegetables on it.

Roast the vegetables in the oven for about 10 minutes.

In a pot, add water and bring it to a boil, adding a little salt.

Once boiling, add gluten-free penne pasta and cook for about 5 to 7 minutes, covering the pot to trap heat.

After 5 minutes, check the pasta and reduce the heat if necessary, ensuring it doesn't burn.

Once the pasta is slightly undercooked, drain it, leaving about 25% of the liquid in the pot.

Stir in store-bought marinara sauce and fold in the roasted vegetables and fresh basil.

Top the mixture with mozzarella cheese and prepare to bake.

Equipment Needed

Spice Level:

Dietary