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

Ingredients
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

Directions:
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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s