Ingredients
Scale
x
Produce
cherry tomatoes
medium
zucchini
medium
bell peppers
Grains & starches
penne or rigatoni
Dairy
mozzarella
Sauce & liquid
marinara sauce
approx. 2.1 cups / 16.9 fl oz
Other
fresh basil
Nutrition factsJoin the Club · 7-day free trial
Instructions
- 1
Cook pasta 2 minutes less than package directions. Drain.
- 2
Toss chopped vegetables with olive oil and salt. Roast at 210°C (410°F) for 20 minutes.
- 3
Mix pasta, roasted vegetables, and marinara in a baking dish. Top with torn mozzarella.
- 4
Bake at 190°C (374°F) for 25 minutes until bubbly and golden. Garnish with basil. Portion into 6 containers.
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