This easy recipe for Baked Pasta with Roasted Vegetables is so versatile … perfect for using summer produce. A delicious way to eat more veggies!
You can use any variety of vegetables you want…. the ones listed are suggestions… feel free to omit or change them.
I suggest you use the Hunts Fire Roasted variety of tomatoes…. It adds a wonderful roasted garlic flavor… but you really can use any other variety you prefer.
Roasting veggies in the oven is easy… just make sure you cut the vegetables in an even size… if you like mushrooms.. and want them to be still a little firm.. don’t put them in with thicker veggies like zucchini or summer squash… add them about 10 minutes (if you cut them in half or quarter larger mushrooms) before taking the others out….
The temp varies… I roast them between 400 and 450 degrees F…. 400 degrees if I don’t want them charred at all… and at 450 if I want a little char on them. For this recipe I used 400… I also took them out before they were completely soft since I mixed them with the pasta and baked the mixture with cheese on top… I didn’t want them mushy.
This makes 4-6 servings, depending on serving size and what you want to serve with it.
I hope you try this really easy and delicious dish!
All you need:
2 small zucchinis, cut in thick slices then each slice quartered
2 medium summer squash, cut in thick slices then each slice quartered
1 medium sweet onion, cut into chunks
1 pkg. (8 oz.) mushrooms, cleaned and cut in half or larger ones quartered
1 red pepper, cut into thick strips
1 pound pasta, cooked according to pkg. instructions
1 can Hunts Fire Roasted Garlic Diced Tomatoes, drained
1 cup shredded 6 Italian cheese (or mozzarella if you don’t have the mixed kind)
Grated Parmesan cheese
All you need to do:
Preheat the oven to 400 degrees F.
Line a large baking sheet with foil. Set aside.
In a large bowl, mix the cut vegetables (except the mushrooms). Drizzle with olive oil, then sprinkle generously with garlic powder and Italian seasoning. Toss to coat.
Dump them out on the baking sheet.. spreading them out. Roast for about 10 minutes.
In the meantime, place the cut mushrooms in the bowl and drizzle oil on them, then sprinkle them with garlic powder and Italian seasoning. Toss to coat.
When the other vegetables have roasted for 10 minutes.. add the mushrooms to the baking sheet and continue roasting for 10 minutes. Remove from the oven.
Place the cooked pasta in the bowl you used to toss the vegetables. Add the drained tomatoes, and roasted vegetables, sprinkle with grated Parmesan cheese and toss to mix.
Spray a 9 x 13 baking dish with olive oil cooking spray. Spread the pasta mixture in the dish. Sprinkle the shredded cheese over the top… and bake until the cheese is melted.