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    You are in: Home / Recipes / Roasted Vegetable and Pasta Bake Recipe
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    Roasted Vegetable and Pasta Bake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 02, 2012

      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!

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    • on April 19, 2012

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2011

      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. :)

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    Nutritional Facts for Roasted Vegetable and Pasta Bake

    Serving Size: 1 (205 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 415.0
     
    Calories from Fat 95
    23%
    Total Fat 10.6 g
    16%
    Saturated Fat 3.0 g
    15%
    Cholesterol 71.1 mg
    23%
    Sodium 172.0 mg
    7%
    Total Carbohydrate 64.9 g
    21%
    Dietary Fiber 4.9 g
    19%
    Sugars 6.8 g
    27%
    Protein 16.0 g
    32%

    The following items or measurements are not included:

    alfredo sauce

    Italian cheese

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