Roasted Vegetable and Pasta Bake

Total Time
1hr
Prep 20 mins
Cook 40 mins

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

Ingredients Nutrition

Directions

  1. 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. 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. 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. 4. Bake for 20 minutes or until heated through. Serve with a green salad.
Most Helpful

5 5

Very tasty and makes a large quantity if used as a side dish. It is both colorful and flavorful! I'll be making this one again!

5 5

This was wonderful!!! I made as instructed only adding three tiny baby eggplant (which I found at the farmers market...so cute) and cutting this in half. It still makes a lot but worth every tasty bite. I did use a bottled alfredo sauce with garlic and next time I will probably make my own but this is going into my Favorties of 2012. Thank you for posting. Made for Spring PAC 2012 and National Diabetic Forum tomato.

5 5

Very nice dish. I don't much care for zucchini, so used a yellow pepper instead. I also made my own Alfredo sauce. Made for New Kids on the Block tag game. :)