Summer Veggie Baked Penne with Cheesy Goodness
This delightful baked penne dish is a celebration of summer's bounty, featuring sweet corn, tender zucchini, and juicy tomatoes, all enriched with a blend of creamy mozzarella and savory Parmigiano-Reggiano cheeses. Perfect for family gatherings or meal prep, this casserole-style pasta is not only packed with flavor but also offers a healthy dose of fresh vegetables. Each bite is a harmonious blend of textures and tastes, making it a comforting and satisfying dish that highlights the essence of seasonal cooking.
8
Servings
450
Calories
16
Ingredients
Ingredients
Kosher salt
to taste (seasoning)
Penne
1/2 lb (dried)
Olive oil
6 tablespoons (divided)
Corn
2 ears (kernels cut off the cob)
Fresh ground black pepper
to taste (seasoning)
Zucchini
8 (cut into half-moons (about 2 lbs total))
Yellow onion
1/2 (diced)
Tomatoes
4 (cored, seeded, and cut into 1-inch chunks)
Garlic
1 tablespoon (sliced)
Fresh oregano
1 teaspoon (chopped)
Red pepper flakes
1/4 teaspoon (for added heat)
Tomato paste
1 tablespoon (for thickness)
White wine
1/4 cup (for flavoring)
Fresh basil
1/2 cup (thinly sliced)
Mozzarella cheese
6 ounces (grated)
Parmigiano-Reggiano cheese
2 ounces (grated)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Bring a large pot of salted water to a boil over high heat. Add the penne and cook until al dente, about 8 minutes, stirring occasionally. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
3
In a 12-inch nonstick fry pan, heat 3 tablespoons of olive oil over medium-high heat. Add the corn kernels, season with kosher salt, and freshly ground black pepper, cooking until slightly golden, about 6 to 8 minutes. Transfer the corn to a large mixing bowl and set aside.
4
In the same pan, add another 3 tablespoons of olive oil. In batches, add the zucchini half-moons, season with salt, and cook until they are tender and golden brown, 6 to 8 minutes. Add the cooked zucchini to the bowl with the corn.
5
Reduce the heat to medium-low, and add the diced yellow onion to the pan. Season with 1 teaspoon of salt and black pepper to taste. Sauté until the onion is soft and translucent, about 2 minutes.
6
Stir in the chunked tomatoes, sliced garlic, chopped oregano, and red pepper flakes. Cook until the tomatoes soften and release their juices, about 5 minutes, stirring occasionally. Incorporate the tomato paste, cooking for an additional minute.
7
Pour in the white wine and simmer until the sauce thickens, about 3 minutes.
8
Combine the cooked penne, vegetable mixture, fresh basil, grated mozzarella, and half of the Parmigiano-Reggiano cheese in the large mixing bowl. Stir until well combined.
9
Transfer the mixture to the fry pan and spread evenly. Sprinkle the remaining Parmigiano-Reggiano cheese over the top.
10
Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and bubbly. Let it cool slightly before serving warm.
Nutrition Information
22.5g
Fat
41.25g
Carbs
18.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Summer Veggie Baked Penne with Cheesy Goodness?
It is a casserole-style baked pasta dish featuring seasonal summer vegetables like corn, zucchini, and tomatoes combined with mozzarella and Parmigiano-Reggiano cheeses.
How many servings does this recipe make?
This recipe makes 8 servings.
What temperature should I preheat the oven to?
The oven should be preheated to 400°F (200°C).
What type of pasta is used in this dish?
The recipe calls for 1/2 lb of dried penne pasta.
How long should I boil the penne?
The penne should be cooked for about 8 minutes until it is al dente.
Should I rinse the pasta after boiling?
Yes, rinse the pasta under cold water after draining to stop the cooking process.
How much olive oil is required for this recipe?
A total of 6 tablespoons of olive oil is used, divided throughout the cooking process.
How do I prepare the corn for this recipe?
Use 2 ears of corn and cut the kernels off the cob before cooking.
How long do I sauté the corn kernels?
Sauté the corn for 6 to 8 minutes until they are slightly golden.
How should the zucchini be cut?
The zucchini should be cut into half-moons.
What is the total weight of zucchini needed?
You will need approximately 2 lbs of zucchini, which is about 8 zucchinis.
How do I cook the zucchini?
Sauté the zucchini in batches with olive oil for 6 to 8 minutes until tender and golden brown.
What type of onion is best for this baked penne?
The recipe specifies using 1/2 of a diced yellow onion.
How long should I sauté the onions?
Sauté the onions for about 2 minutes until they are soft and translucent.
How do I prepare the tomatoes?
Core and seed 4 tomatoes, then cut them into 1-inch chunks.
What spices and herbs are used for flavoring?
The dish uses garlic, fresh oregano, red pepper flakes, fresh basil, salt, and black pepper.
Is there alcohol in this recipe?
Yes, 1/4 cup of white wine is used to flavor and thicken the sauce.
What role does tomato paste play in the recipe?
One tablespoon of tomato paste is added to provide thickness to the vegetable sauce.
What cheeses are used in this bake?
The recipe uses 6 ounces of grated mozzarella and 2 ounces of grated Parmigiano-Reggiano.
When do I add the fresh basil?
Add the thinly sliced fresh basil to the large mixing bowl when combining the pasta, vegetables, and cheese before baking.
What size pan is recommended for sautéing the ingredients?
A 12-inch nonstick fry pan is recommended.
How long does the dish need to bake in the oven?
Bake for 20 to 25 minutes until the top is golden brown and bubbly.
What is the calorie count per serving?
Each serving contains approximately 450 calories.
How much protein is in one serving?
There are 18.75g of protein per serving.
What is the fat content of this dish?
The dish contains 22.5g of fat per serving.
How many carbohydrates are in a serving?
There are 41.25g of carbohydrates per serving.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly recipe as it contains only vegetables, pasta, and dairy.
Can I use a different type of cheese?
While mozzarella and Parmigiano-Reggiano are recommended for flavor and melting, you could substitute with other Italian-style melting cheeses.
How should I serve the Summer Veggie Baked Penne?
Let the dish cool slightly after removing it from the oven, then serve it warm.
How many total ingredients are required?
The recipe requires 16 distinct ingredients.