Baked Vegetable Penne

So, we don’t eat a lot of cheese….or dairy for that matter these days but it’s Sunday so I decided we’d treat ourselves…and I mean, really….who doesn’t love cheese anyway? Having a million kids means that we have to make meals that I can make a lot of and that everybody will like so pasta is a big fave around here. Especially since I have children that will eat 126 times a day and then swear they are starving by the time dinner comes. With all of the fresh sauteed veggies and salad we serve with it, it’s pretty healthy as well. So whether you’re a vegetarian or you’re just looking for something to make for your meatless Mondays this would be perfect. I’d also like to think it would be good if you added diced chicken breasts or maybe Italian sausage. Either way, enjoy and let me know how it turned out for you!PicMonkey Collage


  • 4 cups cooked penne rigate
  • 2 tbs olive oil
  • 2 cups yellow squash, chopped
  • 1 cup zucchini, chopped
  • 1 cup onion, chopped
  • 3 cups tomato, chopped
  • 1 cup mushrooms, sliced
  • 4 garlic cloves,minced
  • 2 cups mozzarella cheese, shredded
  • 4 tbs fresh basil, chopped
  • 4 tsp fresh oregano, chopped
  • 3/4 cup ricotta cheese
  • 2 large eggs, lightly beaten
  • Salt
  • Crushed red pepper


Preheat oven to 400 degrees

Heat a large skillet over medium high heat. Add olive oil to pan. Once hot saute chopped squash, zucchini and onion for 7 minutes

Add tomato, mushrooms and garlic and saute for 5 minutes

Remove from heat and stir in cooked pasta, 1 cup of the mozzarella cheese, the fresh herbs and salt and pepper to taste

In a separate bowl, add ricotta, eggs, and 2 tsp salt. Mix well

Add ricotta mixture to pasta and then spoon into a rectangular baking dish, coating with olive oil first

Sprinkle with the remaining 1 cup of mozzarella cheese and bake for 15 minutes in 400 degree oven



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