Baked Fusilli with Roasted Vegetables Recipe

Name: Baked Fusilli with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium red onions, halved and sliced 1/4-inch thick; 4 medium carrots, halved lengthwise and sliced crosswise 1/4-inch thick; 2 small zucchini, quartered lengthwise and sliced crosswise 1/4-inch thick; 1 small red bell pepper, cut into 1/4-inch dice; 2 tablespoons olive oil; 1 garlic clove, minced; Salt; 3/4 pound fusilli; 1 1/2 cups heavy cream; 1/2 cup canned chopped tomatoes in puree; 2 tablespoons finely chopped fresh flat-leaf parsley; 6 ounces Fontina cheese, shredded (about 1 1/2 cups); 1/2 cup freshly grated Parmesan cheese; Freshly ground black pepper

Servings: persons

2 medium red onions, halved and sliced 1/4-inch thick
4 medium carrots, halved lengthwise and sliced crosswise 1/4-inch thick
2 small zucchini, quartered lengthwise and sliced crosswise 1/4-inch thick
1 small red bell pepper, cut into 1/4-inch dice
2 tablespoons olive oil
1 garlic clove, minced
Salt
3/4 pound fusilli
1 1/2 cups heavy cream
1/2 cup canned chopped tomatoes in puree
2 tablespoons finely chopped fresh flat-leaf parsley
6 ounces Fontina cheese, shredded (about 1 1/2 cups)
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper

1
Preheat the oven to 450.
2
Put a large pot of water on to boil.
3
Toss the onions, carrots, zucchini and bell pepper with the oil and spread on 2 large baking sheets.
4
Roast for 20 to 25 minutes, stirring several times, until caramelized and golden brown.
5
Transfer to a bowl, add the garlic and toss well.
6
Reduce the oven temperature to 425.
7
Meanwhile, salt the boiling water, add the fusilli and cook, stirring occasionally, until al dente, about 11 minutes.
8
Drain.
9
Add the pasta to the roasted vegetables along with the cream, tomatoes, parsley, Fontina and 1/4 cup of the Parmesan.
10
Season with salt and pepper; stir well.
11
Transfer to a 13-by-9-inch baking pan; top with the remaining 1/4 cup Parmesan.
12
Bake for 15 to 20 minutes, or until bubbling and golden brown.
13
Let the pasta rest for 5 minutes before serving.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 medium red onions, halved and sliced 1/4-inch thick, 4 medium carrots, halved lengthwise and sliced crosswise 1/4-inch thick, 2 small zucchini, quartered lengthwise and sliced crosswise 1/4-inch thick, 1 small red bell pepper, cut into 1/4-inch dice, and more.

Yes, Baked Fusilli with Roasted Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Fusilli with Roasted Vegetables

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