Best 3 Roasted Vegetable Pasta Bake Recipes
Welcome to the world of flavorful and comforting meals with our roasted vegetable pasta bake guide! This delectable dish is a symphony of textures and flavors that will tantalize your taste buds. Roasted vegetables, tender pasta, rich sauce, and a crispy cheese topping come together to create a culinary masterpiece that is perfect for both special occasions and weeknight dinners. Get ready to explore a variety of recipes that utilize an array of roasted vegetables, from classic favorites like broccoli and cauliflower to unique options like butternut squash and sweet potatoes. Whether you prefer a creamy sauce or a tangy tomato sauce, we have a recipe that will cater to your preferences. With step-by-step instructions and helpful tips, you'll be able to whip up a roasted vegetable pasta bake that will impress your family and friends.
Here are our top 3 tried and tested recipes!
ROASTED VEGETABLE PASTA BAKE
An easy but popular pasta dish. Substitute whatever veggies you have on hand. Also good with leftover cooked chicken.
Provided by SAJA2003
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine eggplant, bell pepper, tomato, onion, celery, and garlic in a bowl. Season with basil, salt, and pepper and coat with olive oil. Place on a rimmed baking sheet.
- Roast in the preheated oven until just fork-tender, about 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Drain pasta; combine with the roasted vegetables, pasta sauce, and 1/2 the mozzarella cheese in a casserole dish. Top with remaining cheese.
- Bake in the preheated oven until cheese is bubbling, about 20 minutes.
Nutrition Facts : Calories 704.7 calories, Carbohydrate 85.3 g, Cholesterol 40.1 mg, Fat 29.6 g, Fiber 13.7 g, Protein 27.4 g, SaturatedFat 9.3 g, Sodium 1211.4 mg, Sugar 27.2 g
ROASTED VEGETABLE AND PASTA BAKE
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
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
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
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:
- Choose firm vegetables that will hold their shape during roasting, such as broccoli, carrots, potatoes, and zucchini.
- Cut the vegetables into uniform pieces so that they cook evenly.
- Toss the vegetables with olive oil, salt, and pepper before roasting to help them caramelize and develop flavor.
- Roast the vegetables at a high temperature (425°F or 220°C) for a short amount of time (about 20 minutes) to prevent them from becoming mushy.
- While the vegetables are roasting, cook the pasta according to the package directions.
- Once the vegetables and pasta are cooked, combine them in a large bowl and toss with a simple sauce made from olive oil, lemon juice, garlic, and herbs.
- Top the pasta bake with grated Parmesan cheese and bake it in the oven until the cheese is melted and bubbly.
- Let the pasta bake cool for a few minutes before serving.
Conclusion:
Roasted vegetable pasta bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your kids to eat their vegetables. The roasted vegetables are packed with flavor and the pasta is cooked to perfection. The simple sauce adds a touch of tanginess and the grated Parmesan cheese adds a touch of richness. This dish is sure to be a hit with the whole family.
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