Sautéed Veggie & Mushroom Penne Pasta Bake
Bring comfort to the dinner table with this easy Sautéed Veggie & Mushroom Penne Pasta Bake! Packed with fresh vegetables, savory seasonings, and melted Parmesan.
Servings: 6 servings
Calories: 302cal
Cost: $9
Equipment
- Large Pot For boiling the penne pasta al dente
- Baking Dish (approx. 9x13-inch) To hold the mixed pasta, veggies, and sauce while it bakes to bubbly perfection
- Colander For draining the cooked pasta.
- Large Skillet or Pan For sautéing the organic mushrooms, cherry tomatoes, red bell pepper, and red onion in olive oil with the steak seasoning.
- Mixing Spoon or Spatula For tossing the ingredients together.
- measuring cups For measuring out your Parmesan cheese.
- Chef's knife & cutting board For chopping the bell pepper, dicing the red onion, halving the cherry tomatoes, and slicing the mushrooms.
Ingredients
- 1 small package of organic mushrooms sliced
- 1 cup of organic cherry tomatoes halved
- 1 small red bell pepper chopped
- 1 small red onion diced
- 12 ounces package of penne
- 1 jar marinara
- ½ cup Parmesan cheese grated
- 8 fresh basil leaves torn or chopped
- 2 tablespoons olive oil
- Steak seasoning—as needed it seasons the veggies perfectly and has all the spices you love in one tiny jar!
Instructions
- Preheat your oven to 375°F (190°C). Cook the penne in a large pot of salted boiling water until al dente (about 2 minutes under package directions so it keeps its bite). Drain well.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced organic mushrooms, halved cherry tomatoes, chopped red bell pepper, and diced red onion. Sprinkle generously with your steak seasoning. Sauté until the vegetables are tender and caramelized (about 6 to 8 minutes).
- Toss the cooked penne, sautéed veggie mixture, and the jar of marinara sauce together in a large bowl or directly in your baking dish until everything is well coated.
- Transfer the mixture into a greased baking dish. Top evenly with the 1/2 cup of Parmesan cheese. Bake uncovered for 15 to 20 minutes until the sauce is bubbly and the cheese is melted and golden.
- Remove from the oven, scatter the 8 fresh basil leaves over the top for a bright, aromatic finish, and serve warm!
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1serving | Calories: 302cal | Carbohydrates: 47g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 142mg | Potassium: 270mg | Fiber: 3g | Sugar: 4g | Vitamin A: 837IU | Vitamin C: 33mg | Calcium: 120mg | Iron: 1mg