Gluten Free Baked Penne Pasta with Roasted Vegetables

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 327
Protein 19g
Fat 11g
Carbs 43g
Total Time 35 minutes




Baked Penne Pasta Recipe


Baked Penne Pasta Recipe
Ingredients for 5 servings

  • Veggies
    • 1 eggplant, chopped into 1-inch cubes
    • 1 zucchini, chopped into 1-inch pieces
    • 1 red bell pepper, chopped into 1-inch squares
    • 1 yellow onion, chopped into 1-inch pieces
    • 1 tablespoon olive oil
    • 1 tablespoon The Fit Cook Land seasoning (OR 1 tablespoon Italian seasoning)
  • 8oz chickpea penne (OR wheat penne)
  • 4 cups of water
  • pinches of sea salt
  • 32oz diced (fire roasted) tomatoes, no salt added or low-sodium
  • 1 cup fresh basil, chopped
  • 5oz mozzarella cheese (OPTIONAL)
  • sea salt & pepper to taste
  • Garnish
    • fresh basil, finely chopped
  1. Set oven to Broil (500F).
  2. Line a baking tray with parchment paper.  Toss cut veggies in a bowl with oil and seasoning.  Then add the veggies to the baking tray.  Roast in the oven for 8 to 10 minutes, or until edges are seared and veggies are softened.
  3. Set temperature to 400F.
  4. Set a deep skillet on medium high heat, add about 4 cups of water along with pinches of sea salt to bring water to a boil.  Add the pasta to the pot and cover to cook for 6 to 8 minutes.  After about 5 minutes and the pasta has almost finished cooking, remove the top and let the majority of the water evaporate.  Let about 25% remain (to guard against burning).
  5. Reduce the heat to medium, then add the canned tomatoes, basil and roasted vegetables.  Gently stir and fold the pasta and veggies together.  Add mozzarella to the skillet, then cover it and bake in the oven for 20 minutes.  For the final 5 minutes, remove the top and let the cheese brown a bit.
  6. Garnish with fresh basil and enjoy!
    Gluten Free Baked Penne with Roasted Vegetables

Download the fitmencook app

Track your macros, plan your weekly meals, add recipes to your grocery list, as well as get access to over 500 healthy recipes by FitMenCook.

  • logo
  • logo