Roasted Zucchini Casserole

Ingredients

  • 3 zucchinis, sliced
  • 2 onions, sliced
  • 3 tablespoons olive oil
  • 1 pinch salt and ground black pepper to taste
  • 1 (16 ounce) package penne pasta
  • 1 (28 ounce) jar marinara sauce
  • ½ cup grated Parmesan cheese

    • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C).

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  • Step 2

    Toss zucchinis and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.

  • Step 3

    Roast vegetables in the preheated oven until golden, about 30 minutes. Season with salt and pepper. Reduce oven heat to 350 degrees F (175 degrees C).

  • Step 4

    Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.

  • Step 5

    Lightly grease a 9×13-inch baking dish.

  • Step 6

    Heat marinara sauce in a saucepan over medium heat until sauce is hot. Spread hot marinara sauce into the prepared baking dish, followed by penne pasta and zucchini mixture. Sprinkle Parmesan cheese atop vegetables.

  • Step 7

    Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving.

    • Partner Tip

    Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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