[T]he honey and I went to a great little Italian restaurant for date night over the weekend. He ordered Baked Ziti with a Bolognese sauce, and cooped up inside today listening to the rain pitter-pattering all afternoon, I was inspired to create a vegetarian version for us at home.

[T]omato season may have ended here – though my parents back in California are lucky enough to still be harvesting homegrown little beauties – but this recipe packs a flavorful punch even while substituting a store-bought tomato sauce for homemade. This is a cozy, drizzly-evening sort of meal, best served with fresh bread, good company, and a bottle – or two – of wine.

Creamy Vegetarian Baked Penne
Serves 8

28 oz dry whole-wheat penne pasta
24 oz tomato sauce
1 lb fresh tomatoes, diced
1 red bell pepper, diced
1 medium-sized yellow onion, diced
8 oz light cream cheese, cubed
1 cup mozarella cheese, grated
1/4 cup Parmesan cheese, grated
1 tbs extra-virgin olive oil
3 tbs balsamic vinegar
1 tbs fresh garlic, chopped
1 tbs crushed red-pepper flakes
1-1/2 tsp kosher salt
1/2 tsp freshly-ground pepper

1. Preheat oven to 375º. Cook penne according to package directions. Drain and return to pot.

2. Meanwhile, add the olive oil, onion and bell pepper to a large sauce-pan over medium heat. Cook, stirring occasionally, until translucent, about 10 minutes.

3. Add the tomatoes, garlic, balsamic vinegar, red-pepper flakes, salt and pepper to the pan. Stir to combine. Cook until the tomatoes begin to soften, about five minutes. Turn the heat down to low and add the tomato sauce and cream cheese. Let simmer, stirring occasionally, for about 15 minutes until the cheese has fully melted.

4. Add the pasta to the sauce, and stir to combine. Spread the pasta mixture into a 9-by-13-inch pan. Sprinkle with the mozzarella and Parmesan.

5. Bake for 20-25 minutes, until the top is brown and bubbly, and the pasta is warmed through. Serve hot.

May We Also Recommend:

Spinach and Ricotta Stuffed Shells Broccoli and Cheddar Pasta Bake Baked Eggs in Tomato Sauce Fresh Basil Pesto Orecchiette with Wilted Spinach, Kale and Toasted Pine Nuts

8 Comments

1. 

   Annie

   March 10, 2013 at 6:27 pm

   Loved this, making it again only this time cuttin it in half!

   Reply
   • 

     Laura

     March 11, 2013 at 6:33 pm

     Thanks Annie! It’s one of our favorites, and it does make a lot!

     Reply
2. 

   Heather

   October 3, 2012 at 6:17 pm

   I made this tonight and thought it was delicious! Thanks!

   Reply
   • 

     Laura

     October 4, 2012 at 11:18 am

     I’m so glad you liked it!

     Reply
3. 

   Sarah

   October 2, 2012 at 4:47 pm

   I love that you quoted Lorie Colwin on this. This recipe looks both extraordinary + simple — a rare and perfect combination! It would be a perfect contribution to our Shine Supper Club. Hope you’ll join us! (More info: yhoo.it/PK7SiN)

   Reply
   • 

     Laura

     October 4, 2012 at 11:19 am

     I just love that quote… and thank you!

     Reply
4. 

   Cherine

   October 2, 2012 at 2:21 am

   A wonderful pasta dish!

   Reply
   • 

     Laura

     October 4, 2012 at 11:19 am

     Thank you!!

     Reply