Recipe Details
Ingredients
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3mediumzucchini, sliced
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2mediumonions, sliced
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3tablespoonsolive oil
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salt and ground black pepper to taste
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1(16 ounce) packagepenne pasta
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1(28 ounce) jarmarinara sauce
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½cupgrated Parmesan cheese
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Toss zucchini and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
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Roast in the preheated oven until golden, about 30 minutes. Remove from the oven and season with salt and pepper. Reduce the oven temperature to 350 degrees F (175 degrees C).
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When the vegetables are almost finished roasting, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
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Lightly grease a 9×13-inch baking dish.
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Heat marinara sauce in a saucepan over medium heat until hot. Spread hot sauce into the prepared baking dish. Top with cooked penne, followed by roasted zucchini and onions. Sprinkle with Parmesan cheese.
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Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories375 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 3g |
13% |
| Cholesterol 6mg |
2% |
| Sodium 490mg |
21% |
| Total Carbohydrate 60g |
22% |
| Dietary Fiber 6g |
20% |
| Total Sugars 13g |
|
| Protein 12g |
25% |
| Vitamin C 17mg |
18% |
| Calcium 106mg |
8% |
| Iron 3mg |
15% |
| Potassium 654mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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