ROASTED VEGGIE PASTA BAKE
Family-friendly baked pasta can be made a day ahead and baked before dinner. A big hit in my family! The roasted vegetables add a lot of depth of flavor. You could add frozen spinach (defrosted) but my kids won't touch it with spinach.
Provided by Melissa MacGregor
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread the onion, summer squash, zucchini, eggplant, and red bell pepper out onto two baking sheets with rims; drizzle vegetables with olive oil, and sprinkle with salt and black pepper.
- Roast the vegetables in the preheated oven until soft and starting to brown, 20 to 25 minutes; stir and turn over vegetables after about 10 minutes of baking. Decrease oven temperature to 375 degrees F (190 degrees C).
- While vegetables are roasting, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Grease a 2-quart casserole dish. In a saucepan, mix together the Alfredo sauce with chicken broth, and bring to a boil. Pour the sauce mixture into a large bowl, and stir in the roasted vegetables, penne pasta, 1/4 cup of Parmesan cheese, and 1/4 cup of mozzarella cheese until thoroughly combined. Spoon the mixture into the prepared casserole dish; sprinkle top evenly with breadcrumbs. Cover the dish.
- Bake in the hot oven until mixture is bubbling, about 30 minutes. Remove cover, and sprinkle top of casserole with remaining 1/4 cup of Parmesan and 1/4 cup of mozzarella cheeses; return to oven, and bake until the top is lightly browned and the cheese has melted, 5 to 10 more minutes.
Nutrition Facts : Calories 566.6 calories, Carbohydrate 55 g, Cholesterol 43.5 mg, Fat 31.7 g, Fiber 3.6 g, Protein 18.6 g, SaturatedFat 11.8 g, Sodium 964.8 mg, Sugar 8.2 g
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Emebet Fekede
[email protected]This recipe is very easy to make and it's a great way to use up leftover veggies. I will definitely be making this recipe again.
Madina Juma
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved it. The roasted veggies were especially delicious.
NATASHA MCMILLEN SYVC & ASSOCIATES
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted veggies and they ate them all up.
Sam Abate
[email protected]I'm not a huge fan of roasted veggies, but this recipe changed my mind. The veggies were roasted to perfection and they were so flavorful. I will definitely be making this recipe again.
Arslan Ghumman
[email protected]This recipe is very easy to make and it's a great way to use up leftover veggies. I will definitely be making this recipe again.
Alesha Ledger
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it. The roasted veggies were especially delicious.
Destiny Evans
[email protected]This recipe is a great way to get your daily dose of vegetables. The roasted veggies are packed with nutrients and they taste great.
Black Hole
[email protected]I'm not a vegetarian, but I love this recipe. The roasted veggies are so flavorful and the pasta is cooked just right.
Heinie Basch
[email protected]This recipe is very easy to make and it's a great way to use up leftover veggies. I will definitely be making this recipe again.
Bahaa
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved it. The roasted veggies were especially delicious.
Redait Worku Redu
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted veggies and they ate them all up.
Gandaki Darpan
[email protected]I'm not a huge fan of roasted veggies, but this recipe changed my mind. The veggies were roasted to perfection and they were so flavorful. I will definitely be making this recipe again.
sudhir Yadav
[email protected]This recipe is a great way to use up leftover veggies. I had some zucchini, carrots, and peppers that were about to go bad, so I decided to make this dish. It turned out great! The veggies were roasted to perfection and the pasta was cooked just righ
Linda Mpofu
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it. The roasted veggies were especially delicious.
Amber Browne
[email protected]This was a great recipe! I made it last night and it was a hit with my family. The veggies were roasted to perfection and the pasta was cooked just right. The sauce was also very flavorful. I will definitely be making this again.