Baked Pasta Recipe with Roasted Vegetables
This is a super healthy baked pasta recipe. It's full of colorful and healthy vegetables plus wonderfully fragrant herbs.
Ingredients
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 3 cups mushrooms, sliced
- 1 eggplant, small, diced
- 2 zucchini, diced
- 3 cloves garlic, minced
- 3 to 4 tablespoons olive oil
- salt & pepper to taste
- 1/2 cup parsley, fresh, chopped
- 2 tablespoons basil, fresh, chopped
- 1/2 teaspoon rosemary, dried
- 5 cups penne pasta, or fusili spirals if you prefer
- 3 1/2 cups spaghetti sauce
- 2 cups mozzarella cheese, cubed or shredded
- 2 cups Fontina cheese, optional
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- Preheat the oven to 450ºF or 230ºC.
- In a large shallow baking pan, toss together the red and yellow peppers, mushrooms, zucchini, eggplant, garlic and olive oil. Spread the vegetables out and roast in the preheated oven for about 25 minutes or until softened, stirring once or twice. Season with salt and pepper to taste. Stir in 1/3 cup parsley, the basil and the rosemary.
- Meanwhile, cook the pasta until tender according to package directions. Drain well. Gently combine with the spaghetti sauce, cooked vegetable mixture, mozzarella cheese, Fontina cheese and half of the Parmesan. Transfer it all to a shallow baking dish.
- Sprinkle the pasta mixture with the remaining Parmesan cheese and parsley. Cover the baking dish with foil and bake in a preheated 375ºF oven for 30 minutes. Uncover and bake for 10 to 15 minutes longer or until the baked pasta is nice and bubbly.
Nutrition
Calories: 612kcalCarbohydrates: 68gProtein: 30gFat: 25gSaturated Fat: 12gCholesterol: 65mgSodium: 1116mgPotassium: 1023mgFiber: 7gSugar: 12gVitamin A: 1953IUVitamin C: 70mgCalcium: 451mgIron: 3mg
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