Baked Penne with Veggies

Baked Penne with Veggies


154 people made this

This is a great and warming pasta bake full of fresh veggies. The prosciutto can be omitted if you want to make it vegetarian.


Serves: 10 

  • 500g penne pasta
  • 2 tablespoons olive oil
  • 250g asparagus, trimmed and cut into 3cm pieces
  • 1 cup fresh broccoli florets
  • 1 cup chopped red capsicum
  • 1 cup chopped zucchini
  • 185g butter
  • 2 tablespoons minced garlic
  • 150g prosciutto, diced
  • 2 cups sun-dried tomatoes, packed in oil
  • 250g grated Parmesan cheese

Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

  1. Preheat oven to 190 degrees C.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with olive oil.
  3. In a large frypan over medium-high heat, roast asparagus, broccoli, capsicum and zucchini until flecked with dark brown. Set aside.
  4. In a large frypan over medium heat, melt butter. Saute garlic with prosciutto and sun-dried tomatoes until heated through. Toss with penne, roasted vegetables and Parmesan. Place in a 20x30cm baking dish.
  5. Bake in preheated oven 30 to 40 minutes, until hot.

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