Ingredients:
- 3 medium zucchini, sliced
- 2 medium onions, sliced
- 2 tbsp. olive oil
- To taste salt and pepper
- 16 oz. uncooked penne pasta
- 28 oz. jar marinara sauce
- ½ cup Parmesan cheese, grated
Directions:
- Preheat oven to 400 F.
- Toss zucchini and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish. Roast in the preheated oven until golden, about 30 minutes. Remove from the oven and season with salt and pepper.
- Reduce the oven temperature to 350 F.
- When the vegetables are almost finished roasting, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
- Lightly grease a 9-by-13-inch baking dish.
- Heat marinara sauce in a saucepan over medium heat until hot. Spread sauce into the prepared baking dish. Top with cooked pasta, followed by roasted zucchini and onions. Sprinkle with Parmesan cheese.
- Bake in the preheated oven for 35 to 40 minutes. Remove from the oven and let rest for a few minutes before serving.
