Ingredients for Baked Pasta With Roasted Veggies
- 0 Summer Squash
- 1 medium zucchini
- 1 medium onion
- 0 Mushrooms
- 1 red bell pepper
- 0 Frozen Peas
- 2 tablespoons olive oil
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 pound penne pasta
- 1/2 cup grated Parmesan cheese
- 0 Asiago Cheese
- 0 Fresh Mozzarella Cheese
- 1 (24 ounce) jar pasta sauce
- 1 yellow bell pepper
- 1 cup broccoli florets
- 1 cup shredded mozzarella cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Pasta With Roasted Veggies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Pasta With Roasted Veggies
- Preheat oven to 450°F (232°C).
- Prepare the vegetables: Chop 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, and 1 cup of broccoli florets into bite-sized pieces. Chop 1 medium onion.
- In a large bowl, toss the chopped vegetables with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning.
- Spread the vegetables in a single layer on a baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, cook 1 pound of penne pasta according to package directions until al dente. Drain and set aside.
- In a large bowl, combine the cooked pasta, roasted vegetables, 1 (24 ounce) jar of your favorite pasta sauce, 1 cup of shredded mozzarella cheese, and 1/2 cup of grated Parmesan cheese.
- Pour the pasta mixture into a greased 9x13 inch casserole dish.
- Bake in the preheated oven for 25-30 minutes, or until heated through and bubbly, and the cheese is melted and golden brown.
- Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
59g
Fat
38g
Carbs
23g
