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Baked Penne with Seasonal Vegetables

by Livestrong_Recipes  |  Feb 11, 2019

Baked Penne with Seasonal Vegetables
Photo Credit: lilechka75/ Adobe Stock
  1. PREP
  2. 30 m
  • COOK
  • 40 m
  • 1h 10m

Recipe courtesy of Jackie Newgent:



  • 1 3/4 cups Skim Milk
  • 3/4 cup white beans, canned
  • 1 1/2 tbsp extra-virgin olive oil
  • 12 oz Penne Whole Wheat Pasta
  • 3 cups Eggplant
  • 1 1/2 cups Ravioli Mushroom
  • 1/2 cup Onions
  • 2 garlic clove
  • 1 cup Crushed Tomatoes, in Thick Puree
  • 1/2 cup Shaved Parmesan Cheese
  • 3/4 tsp sea salt
  • 8 leaf fresh basil leaves
  • 3/4 cup Italian 3 Cheese Blend


1 Preheat the oven to 425°F. Add the milk, beans, and 1/2 tbsp of the oil to a blender; cover and puree well, at least 1 minute. Set aside.
2 Parboil the pasta in a large saucepan of boiling water, about 6 minutes, and drain well. (Do not fully cook.)
3 Meanwhile, heat the remaining 1 tbsp of the oil in a large (eco-friendly) nonstick skillet or wok over medium-high heat. Add the diced vegetables and sauté until al dente (still slightly firm), about 6 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds.
4 Stir together the sautéed vegetables, parboiled pasta, bean puree, crushed tomatoes, Pecorino Romano cheese, salt, and the chopped basil in a large mixing bowl until well combined.
5 Evenly transfer the pasta-vegetable mixture to a 2 1/2-quart baking dish. Sprinkle with the Fontina cheese. Bake until the pasta is cooked through and the cheese is golden brown, about 25 minutes. Let stand for at least 5 minutes to allow excess liquids to settle, and serve.