An easy but popular pasta dish. Substitute whatever veggies you have on hand. Also good with leftover cooked chicken.

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Combine eggplant, bell pepper, tomato, onion, celery, and garlic in a bowl. Season with basil, salt, and pepper and coat with olive oil. Place on a rimmed baking sheet.

  • Roast in the preheated oven until just fork-tender, about 30 minutes.

  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  • Reduce oven temperature to 350 degrees F (175 degrees C). Drain pasta; combine with the roasted vegetables, pasta sauce, and 1/2 the mozzarella cheese in a casserole dish. Top with remaining cheese.

  • Bake in the preheated oven until cheese is bubbling, about 20 minutes.

Cook's Notes:

Use any shape of pasta you prefer.

Feel free to substitute the mozzarella with your favorite cheese.

Nutrition Facts

705 calories; protein 27.4g; carbohydrates 85.3g; fat 29.6g; cholesterol 40.1mg; sodium 1211.4mg. Full Nutrition
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