Baked Vegetable Penne

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 266
  • Fat: 8.8g
  • Saturated fat: 4.7g
  • Protein: 13.4g
  • Carbohydrate: 32.8g
  • Cholesterol: 22mg
  • Iron: 1.5mg
  • Sodium: 446mg
  • Calories from fat: 29%
  • Fiber: 2.9g
  • Calcium: 221mg


  • 3 cups uncooked penne pasta
  • 1 tablespoon olive oil
  • 1 pound asparagus spears, trimmed and cut into 1-inch pieces
  • 1 (8-ounce) package cremini mushrooms, sliced
  • 1 cup chopped red bell pepper
  • 1 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
  • 1/2 cup dry sherry
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 cups 2% reduced-fat milk, divided
  • 1/4 cup all-purpose flour
  • 1 tablespoon butter
  • 1/2 cup (2 ounces) pre-shredded fresh Parmesan cheese
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 1 1/2 cups (6 ounces) shredded mozzarella and provolone cheese blend


  1. Cook pasta according to package directions, omitting salt and fat.
  2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add asparagus, mushrooms, bell pepper, and onion; sauté 4 minutes. Add garlic; sauté 1 minute. Add artichokes and sherry. Cook, stirring frequently, 3 minutes or until most of liquid evaporates. Stir in basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. .
  3. Combine 1/2 cup milk and flour; whisk until smooth. Combine flour mixture, 2 cups milk, and butter in a medium saucepan. Cook over medium heat, whisking constantly, 20 minutes or until thick and bubbly. Stir in Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
  4. Preheat oven to 350°.
  5. Combine pasta, vegetables, and white sauce. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover, sprinkle with cheese blend, and bake 7 minutes or until cheese melts.
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