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Roasted Vegetable Pasta Bake

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

1 h 10 m servings 705
Original recipe yields 4 servings

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Roast in the preheated oven until just fork-tender, about 30 minutes.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until cheese is bubbling, about 20 minutes.

Footnotes

  • Cook's Notes:
  • Use any shape of pasta you prefer.
  • Feel free to substitute the mozzarella with your favorite cheese.

Nutrition Facts


Per Serving: 705 calories; 29.6 85.3 27.4 40 1211 Full nutrition

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