Ingredients
Scale
- 8 ounces penne pasta
- 1 medium zucchini, diced
- 1 medium bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 small red onion, diced
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine the diced zucchini, bell pepper, cherry tomatoes, broccoli, and red onion.
- Drizzle the balsamic vinegar and olive oil over the veggies. Add garlic powder, oregano, salt, and pepper. Toss to coat evenly.
- Spread the vegetable mixture on a baking sheet and roast for 20-25 minutes or until they are tender and slightly caramelized.
- In a large mixing bowl, combine the cooked pasta and roasted veggies. Stir in about 1 cup of mozzarella cheese.
- Transfer the mixture to a greased baking dish. Top with the remaining mozzarella and Parmesan cheese if using.
- Bake in the preheated oven for another 15-20 minutes or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
- Prep Time: 15
- Cook Time: 30