Tomato Cream Baked Penne with Roasted Vegetables
Pasta tossed in a rich tomato-cream sauce with roasted carrots and zucchini, finished with a hint of thyme. This italian-inspired pasta ready in about 50 minutes pairs ounces penne pasta, tablespoons olive oil, medium, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 2 medium, peeled and diced carrots
- 1 medium, diced zucchini
- 1 medium, finely diced onion
- 2 cloves, minced garlic
- 14 ounces diced tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh thyme leaves
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 medium diced carrots and 1 medium diced zucchini with 1 tablespoon olive oil, then roast for 20 minutes until caramelized.
- Step 2: Cook 12 ounces penne pasta in salted boiling water for 8-10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 3: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium diced onion and cook for 5 minutes until translucent. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 4: Add 14 ounces diced tomatoes and 1/4 teaspoon red pepper flakes. Simmer for 5 minutes, then stir in 1/2 cup heavy cream and 1 tablespoon fresh thyme.
- Step 5: Add drained penne and 1/4 cup grated Parmesan cheese to the skillet. Toss with reserved pasta water until creamy, then mix in roasted vegetables and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato Cream Baked Penne with Roasted Vegetables take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato Cream Baked Penne with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces penne pasta from drying out.
Can I substitute ingredients in Tomato Cream Baked Penne with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato Cream Baked Penne with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tomato Cream Baked Penne with Roasted Vegetables?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
