Vegetarian Penne and Potatoes with Marinara

Vegetarian Penne and Potatoes with Marinara


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Pasta with marinara sauce is a classic Italian dish. Whole-wheat penne made with potatoes, assorted veggies, and a vegetarian marinara is a healthy twist on the dish that anyone can enjoy.

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Serving Size / Yield

4-6 servings


  • 4 Tbs. Olive Oil, divided
  • 8 Garlic Cloves, sliced
  • 2 14.5 oz. cans Diced Tomatoes
  • 1/2 tsp. Sea Salt, plus additional to taste
  • 1/8 tsp. Granulated Sugar
  • 2 tsp. Dried Basil
  • Ground Black Pepper, to taste
  • 1 Tbs. Dried Oregano
  • 2-3 Medium Baking Potatoes, peeled and diced
  • 2-3 Medium Carrots, peeled and diced
  • 2-3 Medium Red Bell Peppers, diced
  • 2-3 Plum Tomatoes, sliced
  • 1 C. Shredded Swiss Cheese
  • 1/2 lb. Whole Wheat Penne Pasta, cooked and drained

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Preheat oven to 425 degrees. Grease a 9x13" baking dish with nonstick cooking spray. Warm 2 Tbs. of olive oil in a medium-sized pot over medium-low heat. Add the garlic cloves and cook until toasted. Stir in diced tomatoes, 1/2 tsp. salt, and sugar along with 1/2 cup of hot water. Bring sauce to a boil, then reduce heat to low. Cover and let sauce simmer for about 15 minutes. Uncover and continue cooking for 5-10 minutes, or until the sauce has reduced and started thickening. Stir in basil, season with salt and pepper as needed, and set aside.
In a large bowl, stir together the remaining 2 Tbs. of olive oil and oregano. Add potatoes, carrots, bell peppers, and plum tomatoes, and toss to coat. Spread vegetables out on a large, ungreased baking sheet, and bake for 15 minutes. Remove vegetables from oven and reduce heat to 375. Transfer the vegetables to the baking dish and cover with the marinara sauce. Bake for 30-40 minutes until the potatoes are tender. Pour sauce and veggies over pasta, and serve.

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