Keto Roasted Vegetable Baked Penne with Ricotta
A vegetable-forward baked pasta casserole layered with roasted zucchini, squash, bell pepper, and onion, creamy ricotta mixture, homemade tomato sauce, and melted Italian cheese. The vegetables caramelize during roasting, concentrating their sweetness and adding depth to the dish. Fresh herbs and broiled cheese on top provide finishing texture and flavor. Serve this comforting weeknight dinner or potluck dish family-style straight from the casserole. This version skips jarred sauce, building flavor from crushed tomatoes and tomato paste while roasting fresh vegetables.
Ingredients
- 1 red onion, diced into 1-inch pieces
- 1 zucchini, diced into 1-inch pieces
- 1 yellow squash, diced into 1-inch pieces
- 1 bell pepper, diced into 1-inch pieces
- 2 Tbsp olive oil
- ⅛ tsp salt, for vegetables
- ⅛ tsp pepper, for vegetables
- 1 yellow onion, finely diced
- 2 Tbsp butter
- 1 28oz can crushed tomatoes
- 3 Tbsp tomato paste
- 1 Tbsp Italian seasoningdried basil+dried oregano+dried thyme1 Tbsp=1 tsp basil+1/2 tsp oregano+1/2 tsp thymeherbal
more control over flavor profile
Full guide → - ¼ tsp salt, for sauce
- ½ cup water
- 1 lb penne, dry
- 15 oz ricotta
- 2 cups shredded Italian cheese blend, dividedmozzarella+parmesan1:1melting
simplifies cheese, uses classic combo
- ¼ tsp pepper, for ricotta
- ¼ tsp salt, for ricotta
- 2 Tbsp fresh parsley, chopped(optional)
Instructions
- 1
Preheat oven to 400F.
- 2
Dice red onion, zucchini, yellow squash, and bell pepper into 1-inch pieces.
- 3
Spread diced vegetables on large baking sheet, drizzle with olive oil and pinch of salt and pepper, toss to coat.
- 4
Roast vegetables, stirring halfway, until soft with browned caramelized edges, about 45 minutes.
- 5
While vegetables roast, finely dice yellow onion and saute in butter in sauce pot until softened.
- 6
Add crushed tomatoes, tomato paste, Italian seasoning, salt, and water to pot.
- 7
Stir sauce and bring to simmer, then reduce heat to low and simmer, stirring occasionally, about 30 minutes.
- 8
Bring large pot of water to boil, add penne, cook until tender, drain in colander.
- 9
Return drained pasta to pot off heat, stir in 1 cup red sauce to coat.
- 10
Add roasted vegetables to remaining red sauce and stir to combine.
- 11
In medium bowl, mix ricotta, 1 cup Italian cheese blend, salt, and pepper.
- 12
Layer casserole: half pasta sauce mixture on bottom of 9x13 or 3-quart dish, half ricotta cheese mixture in dollops, half roasted vegetable sauce mixture.
- 13
Repeat layers with remaining pasta, ricotta, and vegetable sauce.
- 14
Top with remaining 1 cup Italian cheese blend.
- 15
Cover with foil without touching cheese, bake 35 minutes at 400F.
- 16
Remove foil, switch to broil, broil 3-5 minutes until cheese browns, watching closely.
- 17
Top with fresh parsley and serve.
Tips
Roast vegetables until edges show deep browning for caramelized sweetness that balances the tomato sauce.
Cover casserole with foil without it touching the top cheese layer to prevent sticking while baking.
Broilers vary widely; watch cheese closely during the final step to avoid burning.
Good to Know
Refrigerate covered up to 4 days. Reheat covered at 350F until warmed through, about 25-30 minutes.
Assemble casserole completely through foil covering, refrigerate up to 24 hours. Bake from cold, adding 10-15 minutes to baking time.
Serve directly from casserole dish with a large spoon. Pairs with simple green salad or garlic bread.
Common Mistakes
Skip stirring roasted vegetables halfway to avoid uneven caramelization and raw spots.
Use too high heat for sauce to prevent scorching and bitter flavors.
Leave foil touching cheese to prevent sticking and tearing.
Under-broil to avoid pale, rubbery cheese top.
Substitutions
more control over flavor profile
Full guide →simplifies cheese, uses classic combo
FAQ
Can I make this casserole ahead of time?
Yes. Assemble through foil covering and refrigerate up to 24 hours. Bake from cold, adding 10-15 minutes to the baking time. Or freeze up to 3 months; thaw overnight before baking and add 5-10 minutes to bake time.
What if I don't have Italian seasoning?
Combine 1 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Adjust salt as needed since some blends contain more salt than individual herbs.
How long can I store leftovers?
Refrigerate covered up to 4 days. Reheat covered at 350F for 25-30 minutes until warmed through. Do not freeze after baking due to pasta texture degradation, but unbaked assembled casserole freezes well.