Best 2 Roasted Vegetable And Pasta Bake Recipes

If you're in search of a flavorful and wholesome dish that combines the goodness of roasted vegetables and the comfort of pasta, look no further than the delectable roasted vegetable and pasta bake. This tantalizing casserole is a delightful symphony of flavors and textures, where tender roasted vegetables harmonize with al dente pasta, all embraced in a rich and creamy sauce. Whether you're seeking a satisfying dinner option for a family gathering or a comforting meal to warm up a cozy evening, this roasted vegetable and pasta bake promises to deliver a culinary experience that will leave your taste buds dancing with joy.

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ROASTED VEGETABLE AND PASTA BAKE

Roasted Vegetable and Pasta Bake image

An easy weeknight dish that makes use of seasonal vegetables and pantry items. Makes for great leftovers, too!

Provided by B-Walk

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

16 ounces small shape noodles (farfalle works well, I used gluten free lasagna corta)
1 (14 ounce) can Italian-style diced tomatoes
1 (14 ounce) jar prepared alfredo sauce
1 cup Italian cheese, mix
1/2 cup grated parmesan cheese (2tb reserved) or 1/2 cup romano cheese (2tb reserved)
2 carrots, sliced diagonally into 3/4-inch thick pieces
1 cup onion, sliced
1 red bell pepper, sliced into 1/2-inch thick pieces
1/2 zucchini, sliced into 1/4-inch thick pieces
1/2 yellow squash, sliced into 1/4-inch thick pieces
1 cup broccoli floret
3 garlic cloves, chopped
2 tablespoons olive oil (enough to coat vegetables)
kosher salt, to taste
black pepper, to taste
red pepper flakes, to taste
1/4 cup fresh parsley (to garnish) (optional)

Steps:

1. Preheat oven to 450 degrees. Cook pasta according to package directions, drain, and return pasta to pot used for boiling. You can chop your vegetables while the oven is preheating and water is boiling. Feel free to use other vegetables that roast well, like fresh green beans or parsnips.
2. Toss vegetables and garlic in olive oil an season with kosher salt, black pepper, and red pepper flakes to taste. Spread in 9x13 pan in single layer for 20 minutes, or until vegetables are slightly charred.
3. Remove vegetables from oven and decrease temperature to 375. In pot used for boiling pasta, toss pasta with can of tomatoes, alfredo sauce, italian cheese, and other cheese (reserving 2tbp for topping). Fold vegetables into mixture, and return mixture to 9x13 pan. Top with additional cheese and parsley for garnish.
4. Bake for 20 minutes or until heated through. Serve with a green salad.

Nutrition Facts : Calories 415, Fat 10.6, SaturatedFat 3, Cholesterol 71.2, Sodium 172, Carbohydrate 64.9, Fiber 5, Sugar 6.8, Protein 16

FETTUCCINE AND ROASTED VEGETABLE PASTA BAKE

Fettuccine and roasted vegetable pasta bake image

A special dish of wonderful flavours. Adaptable to additives-perhaps some roasted garlic or tomato if you wished!

Provided by dale7793

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 orange sweet potato, peeled and finely sliced
1 large red onion, sliced
3 medium zucchini, sliced on the diagonal
1 tablespoon olive oil
375 g egg fettuccine pasta (fresh, such as Latina brand)
250 g ricotta cheese
425 g alfredo sauce, storebought or home-made
2 eggs, lightly beaten
1/4 cup freshly grated parmesan cheese

Steps:

Preheat the oven to 180 degree C.
Grease and line the base of a 22cm springform cake pan with baking paper.
Place the onion, sweet potato, zucchini and olive ol in a roasing pan and toss to coat vegetables.
Season with some salt and pepper.
Bake for 20-25 minutes or until softened and lightly coloured on edges.
Cook the fettuccini according to packet directions.
Rinse under cold water once cooked.
Combine the roasted vegetables, fettuccini, ricotta, alfredo sauce and eggs in a large bowl and mix well.
Spoon into the prepared pan and sprinkle with parmesan.
Bake for 25-30 minutes or until lightly golden on top.
Remove from oven and cool slightly.
Can be served warm or at room temperature.
Serve with salad for a lovely lunch or dinner.

Tips:

Select firm and colorful vegetables for roasting, such as broccoli, carrots, zucchini, bell peppers, and mushrooms.
Toss the vegetables in olive oil, salt, and pepper before roasting to enhance their flavor and prevent them from drying out.
Roast the vegetables at a high temperature (425°F or 220°C) for 20-25 minutes, or until tender and slightly caramelized.
Use a variety of pasta shapes and sizes to create a visually appealing and texturally interesting dish.
Cook the pasta al dente according to the package instructions, then drain and set aside.
Make a creamy sauce using milk, cream, or a cheese sauce mix.
Stir the roasted vegetables, cooked pasta, and sauce together until well combined.
Pour the mixture into a baking dish and top with grated cheese.
Bake the pasta bake in a preheated oven at 375°F or 190°C for 20-25 minutes, or until the cheese is melted and bubbly.
Serve the pasta bake hot, garnished with fresh herbs or grated Parmesan cheese.

Conclusion:

This roasted vegetable and pasta bake is a delicious and versatile dish that can be easily customized to your liking. With its combination of roasted vegetables, creamy sauce, and pasta, this dish is sure to be a hit with your family and friends. Whether you are a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and will produce a delicious and satisfying meal. So gather your ingredients, preheat your oven, and get ready to enjoy this delightful roasted vegetable and pasta bake!

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