Baked Penne with Roasted Vegetables
A comforting and healthy baked penne dish loaded with roasted asparagus, carrots, bell peppers, and other fresh vegetables, topped with melted mozzarella cheese and a sprinkle of Italian seasoning.
- Prep
- 20 min
- Cook
- 25 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Italian
Ingredients
- 1lbChicken Breast, cubed
- 2mediumPotato, diced
- 2mediumCarrot, sliced
- 1mediumGreen Bell Pepper, diced
- 1mediumRed Bell Pepper, diced
- 1mediumWhite Onion, diced
- 3clovesGarlic, minced
- 1lbAsparagus, trimmed and cut into 1-inch pieces
- 4stalksScallion, chopped
- 8ozShiitake Mushrooms, sliced
- 2cupsChinese Cabbage, chopped
- 2tspItalian Seasoning
- 1tspBlack Pepper
- 1tspSalt
- 1blockTofu, cubed
- 2cupsMozzarella, shredded
- 12ozPenne
Step-by-Step
- 1
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
5m - 2
In a large bowl, toss the cubed chicken, diced potato, sliced carrots, diced bell peppers, diced onion, minced garlic, trimmed and chopped asparagus, chopped scallions, sliced shiitake mushrooms, and chopped Chinese cabbage with 2 tablespoons of olive oil, 1 teaspoon of Italian seasoning, salt, and black pepper.
10m - 3
Spread the vegetable and chicken mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway, until the vegetables are tender and the chicken is cooked through.
25m400°F - 4
Meanwhile, cook the penne according to package instructions. Drain and set aside.
10m - 5
In a large baking dish, combine the roasted vegetables and chicken with the cooked penne. Top with the cubed tofu and shredded mozzarella cheese.
5m - 6
Bake the penne and vegetable mixture in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
15m400°F - 7
Remove the baked penne from the oven and sprinkle with the remaining 1 teaspoon of Italian seasoning.
2m