Skip to main content New<> this month
Get the Allrecipes magazine

Roasted Vegetable Pasta Bake

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos

"An easy but popular pasta dish. Substitute whatever veggies you have on hand. Also good with leftover cooked chicken."
Added to shopping list. Go to shopping list.


1 h 10 m servings 705
Original recipe yields 4 servings


{{model.addEditText}} Print
  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.


  • 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

Explore more


Read all reviews 0