Roasted Vegetables and Pasta Bake

This recipe was sent along with our CSA box recently and it is so delicious, especially with the fresh garden vegetables. You could use any vegetable that roasts well, just fill the tray up with what you like or have on hand.

Normally I would have used my own Roasted Red Plum Tomato Sauce for the 3 cups of marinara sauce that the recipe calls for, but I instead used Wegmans' brand Diavolo sauce that I recently received free as one of their promotions. It really added a spiciness to it and now I want to find a homemade Diavolo recipe to make myself.

Enjoy!

Roasted Vegetables and Pasta Bake

• 1 Pepper, any color
• 1 zucchini
• 1 yellow squash
• 1 eggplant
• 1 onion
• 2 tomatoes
• olive oil
• 1 Tbsp Italian seasoning
• ½ tsp salt
• ½ pepper
• ½ lb penne
• 3 Cups marinara sauce
• 1 Cup mozzarella cheese
• ¼ cup grated Parmesan Cheese
• 2 Tbsp bread crumbs

Preheat oven to 450 degrees.

Chop all of the vegetables into 1 inch cubes or slices. Lay out flat on a rimmed baking sheet. Drizzle with olive oil and coat evenly. Sprinkle the Italian seasoning, salt, and pepper over the veggies. Roast vegetables for 15 minutes.

While veggies are roasting, cook penne in boiling water for 6 minutes. (DO NOT cook for 9 minutes, as per the box instructions. You want the penne to be undercooked.) Drain

In a large bowl or the pot that you cooked the pasta in, combine the roasted veggies, pasta, marinara sauce, mozzarella cheese and pour into a greased 13 X 9 baking dish.

Top with the breadcrumbs and Parmesan cheese.

Bake at 450 degrees for 20-30 minutes or until bubbly.


Thanks for reading. If you would like to receive FREE updates of FBS, there are four ways to do so:

• have updates sent to your email,
• through your RSS Feed
• become a fan and 'like' FBS on Facebook
• become a Twitter follower

This post is linked to $5 Dinner Challenge and Tasty Tuesday at Balancing Beauty and Bedlam
.