Roasted Vegetable And Pasta Bake Recipe

Name: Roasted Vegetable And Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces small shape noodles (farfalle works well, I used gluten free lasagna corta); 1 (14 ounce) can Italian-style diced tomatoes; 1 (14 ounce) jar prepared alfredo sauce; 1 cup Italian cheese, mix; 1/2 cup grated parmesan cheese (2tb reserved) or 1/2 cup romano cheese (2tb reserved); 2 carrots, sliced diagonally into 3/4-inch thick pieces; 1 cup onion, sliced; 1 red bell pepper, sliced into 1/2-inch thick pieces; 1/2 zucchini, sliced into 1/4-inch thick pieces; 1/2 yellow squash, sliced into 1/4-inch thick pieces; 1 cup broccoli floret; 3 garlic cloves, chopped; 2 tablespoons olive oil (enough to coat vegetables); kosher salt, to taste; black pepper, to taste; red pepper flakes, to taste; 1/4 cup fresh parsley (to garnish) (optional)

Servings: persons

16 ounces small shape noodles (farfalle works well, I used gluten free lasagna corta)
1 (14 ounce) can Italian-style diced tomatoes
1 (14 ounce) jar prepared alfredo sauce
1 cup Italian cheese, mix
1/2 cup grated parmesan cheese (2tb reserved) or 1/2 cup romano cheese (2tb reserved)
2 carrots, sliced diagonally into 3/4-inch thick pieces
1 cup onion, sliced
1 red bell pepper, sliced into 1/2-inch thick pieces
1/2 zucchini, sliced into 1/4-inch thick pieces
1/2 yellow squash, sliced into 1/4-inch thick pieces
1 cup broccoli floret
3 garlic cloves, chopped
2 tablespoons olive oil (enough to coat vegetables)
kosher salt, to taste
black pepper, to taste
red pepper flakes, to taste
1/4 cup fresh parsley (to garnish) (optional)

1
1. Preheat oven to 450 degrees. Cook pasta according to package directions, drain, and return pasta to pot used for boiling. You can chop your vegetables while the oven is preheating and water is boiling. Feel free to use other vegetables that roast well, like fresh green beans or parsnips.
2
2. Toss vegetables and garlic in olive oil an season with kosher salt, black pepper, and red pepper flakes to taste. Spread in 9x13 pan in single layer for 20 minutes, or until vegetables are slightly charred.
3
3. Remove vegetables from oven and decrease temperature to 375. In pot used for boiling pasta, toss pasta with can of tomatoes, alfredo sauce, italian cheese, and other cheese (reserving 2tbp for topping). Fold vegetables into mixture, and return mixture to 9x13 pan. Top with additional cheese and parsley for garnish.
4
4. Bake for 20 minutes or until heated through. Serve with a green salad.

851

kcal

Calories

Fat

128

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 17 ingredients. The key ingredients include: 16 ounces small shape noodles (farfalle works well, I used gluten free lasagna corta), 1 (14 ounce) can Italian-style diced tomatoes, 1 (14 ounce) jar prepared alfredo sauce, 1 cup Italian cheese, mix, and more.

Yes, Roasted Vegetable And 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.

Roasted Vegetable And Pasta Bake

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