Roasted Veggie Pasta Bake

Roasted Veggie Pasta Bake

15
MW9456A 0

"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."

Ingredients

1 h 25 m {{adjustedServings}} servings 567 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 965 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
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Reviews

15
  1. 20 Ratings

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This was SO fast and easy! I cheated and used a bag (750g) of mediterannian veggies that were already chopped and ready to go only taking the time to add an onion (as everything else was already...

Very creamy, rich and extremely delicious. We didn't change anything, and it came out great!

I'd do 3.5 stars if I could b/c this is somewhere between good and pretty good. The eggplant turned my alfredo sauce an institutional beige color. More importantly, I really don't like mushy noo...