18 55 401
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 8
Health Highlights


1 medium pepper(s) Red bell pepper (For the veggies-Cut into 1" pieces)
1 medium Zucchini (For the veggies-Sliced lengthwise and cut into 1"pieces)
1 bulb(s) Fennel (For the veggies-ends removed and cut into 1-inch pieces)
1 cup Asparagus (For the veggies-cut into 1-inch pieces)
1/2 medium Red onion (For the veggies-peeled and sliced into 1-inch pieces)
6 clove(s) Garlic (For the veggies-peeled and slightly smashed)
1 tbsp Balsamic vinegar (For the veggies-)
1 tbsp Extra virgin olive oil (For the veggies-)
1/2 tsp Sea Salt (For the veggies-)
1 dash Black pepper (For the veggies-freshly ground)
1/2 tsp Oregano, dried (For the veggies-)
1/2 tsp, ground Basil, dried (For the veggies-)
341 gm Pasta, penne, whole wheat, dry (Any type gluten free)
227 gm Ricotta cheese, whole milk
1/4 cup Parsley, fresh
1/2 cup grated Pecorino cheese
227 gm Mozzarella cheese
1 cup Marinara pasta sauce



Preheat the oven to 450 degrees F.
Spray a large baking sheet with oil, toss the peppers, zucchini, fennel, asparagus, red onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper, and dried herbs. Roast until tender on the lower rack of the oven, about 15 to 20 minutes stirring halfway, until slightly browned tender.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente, undercooking by 4 minutes.
In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
Spray a deep 13x9-inch baking dish with olive oil spray.
Put half of the cooked roasted vegetables into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta, then vegetables, then the remaining sauce. Finish with the remaining mozzarella and 2 tbsp Pecorino Romano cheese.
Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.


Nutrition Facts

Per Portion

Calories 401
Calories from fat 151
Calories from saturated fat 73
Total Fat 16.8 g
Saturated Fat 8.1 g
Trans Fat 0.3 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 4.8 g
Cholesterol 49 mg
Sodium 718 mg
Potassium 683 mg
Total Carbohydrate 44 g
Dietary Fiber 6.5 g
Sugars 6.7 g
Protein 21.8 g

Dietary servings

Per Portion

Grain 1.6
Milk Alternative 1.0
Vegetables 1.5

Energy sources


Meal Type(s)