Recipe for three cheese penne casserole with roasted vegetables

Three Cheese Penne Casserole features red bell peppers, zucchini, yellow squash, vidalia onions, cremini mushrooms, and frozen green peas.

Three Cheese Penne with Roasted Vegetables is an elegant dish that’s both colorful and flavorful. This one-dish wonder features garden-fresh veggies roasted to perfection and tossed with penne in a creamy, dreamy cheese and tomato sauce. One bite and you’re hooked.

This healthy and flavorful casserole includes veggies, pasta, cheese, a sauce and spices.

The vegetable: The colorful and healthy veggies include red peppers, zucchini, yellow squash, vidalia onions, cremini mushrooms, and frozen green peas.

The pasta: As the name suggests, the pasta of choice is penne.

The cheese: I used three different cheeses: Monterey Jack cheese, smoked Gouda cheese, and Parmesan cheese.

The sauce: For the sauce, I used Rao’s store-bought marinara sauce.

Raise the stern: To finish off the dish, I used kosher salt, freshly ground black pepper, Italian seasoning, olive oil, and unsalted butter.

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