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Gluten-Free Baked Penne with Roasted Vegetables


2 red bell peppers, cut into 1-inch pieces
1 small eggplant, cut into 1-inch cubes
2 cups butternut squash, cut into 1-inch cubes
1 medium onion, diced
6 brown mushrooms, cut in half
¼ cup Pastene Extra Virgin Olive Oil
1 tsp kosher salt, plus more for pasta water
½ tsp black pepper
¼ tsp red pepper flakes
12 oz Pastene Gluten-Free Penne Rigate
1 28 oz can Pastene Kitchen Ready Pasta Sauce
1 Tbsp Italian herbs
4 oz fontina cheese, grated
½ cup mozzarella cheese, grated
¼ cup plus ⅓ cup Pastene Grated Romano or Parmesan cheese
fresh basil leaves


  • Preheat oven to 450° F
  • Combine the peppers, eggplant, squash, onion, and mushrooms on a sheet pan, drizzle with the olive oil and season with salt, pepper, and crushed red pepper flakes. Roast until tender, about 15 minutes and remove to a large mixing bowl. Leave oven on.
  • Cook the penne in salted water for 8 minutes (they will cook more in the oven so undercook), drain and put in a large mixing bowl with the roasted vegetables and any pan juices. 
  • Add the sauce, herbs, fontina, mozzarella, and ¼ cup Romano or Parmesan cheese. Gently mix until fully combined. Pour into a greased 9 by 13 baking dish. 
  • Sprinkle the remaining Romano or Parmesan over the top. Bake uncovered for 15 minutes. Serve with fresh basil leaves to garnish.

Recipe by Gluten Free and More Magazine

Product Used

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