Farmers' Market Italian Vegetable Pasta Bake Recipe

Name: Farmers' Market Italian Vegetable Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red peppers; 2 jalapeno peppers; 1 white onion, cut into 1-inch pieces; 4 cloves garlic, peeled; 1/2 cup KRAFT Zesty Italian Dressing, divided; 1 small zucchini, cut into small cubes (about 1-1/2 cups); 1 small eggplant, cut into small cubes (about 3 cups); 1/2 cup water; 3 cups farfalle (bow-tie pasta), cooked, drained; 1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses; 1/4 cup KRAFT Grated Parmesan Cheese

Servings: persons

2 red peppers
2 jalapeno peppers
1 white onion, cut into 1-inch pieces
4 cloves garlic, peeled
1/2 cup KRAFT Zesty Italian Dressing, divided
1 small zucchini, cut into small cubes (about 1-1/2 cups)
1 small eggplant, cut into small cubes (about 3 cups)
1/2 cup water
3 cups farfalle (bow-tie pasta), cooked, drained
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses
1/4 cup KRAFT Grated Parmesan Cheese

1
Heat oven to 425F.
2
Cover 2 baking sheets with foil; spray with cooking spray.
3
Toss whole red peppers, jalapeno peppers, onions and garlic with 1/4 cup dressing; spread onto 1 prepared baking sheet.
4
Toss eggplant and zucchini with remaining dressing; spread onto remaining prepared baking sheet.
5
Bake 25 min.
6
or until vegetables are tender and peppers are blackened, turning vegetables over after 10 min.
7
Cool slightly.
8
Remove skin and seeds from peppers; chop into small pieces.
9
Blend water and 2 cups combined vegetables in blender until smooth.
10
Toss pasta with vegetable puree and remaining roasted vegetables and cheeses.
11
Place in 13x9-inch baking dish sprayed with cooking spray.
12
Cover with foil.
13
Bake 15 min.
14
or until heated through and cheese is melted.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 red peppers, 2 jalapeno peppers, 1 white onion, cut into 1-inch pieces, 4 cloves garlic, peeled, and more.

Yes, Farmers' Market Italian Vegetable Pasta Bake falls under the Pasta & Noodles 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.

That's it — enjoy your meal!

Farmers' Market Italian Vegetable Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions