Roasted Vegetable And Pasta Bake Recipes

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ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

This easy roasted vegetable pasta is one of our favorite weeknight dinners. The combination of veggies listed below is excellent, but feel free to swap in whatever you have on hand.

Provided by Jeanine Donofrio

Categories     Main dish

Time 45m

Number Of Ingredients 16

4 carrots (cut into 1-inch pieces)
2 Vidalia onions (or 1 small yellow onion, cut into 1-inch pieces)
5 small pattypan squash (sliced in half)
2 small zucchini (cut into 1-inch pieces)
10 cherry tomatoes
1 tablespoon extra-virgin olive oil (more for drizzling)
1 tablespoon sherry vinegar
2 garlic cloves (minced)
½ teaspoon herbes de Provence
Leaves from 8 sprigs fresh thyme (more for garnish)
1 16-ounce package brown rice penne pasta
½ cup crumbled feta cheese
½ cup fresh basil (more for garnish)
Juice of ½ small lemon (more if desired)
Pinches of red pepper flakes
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Place the carrots and onions on the first sheet and the pattypan squash, zucchini, and tomatoes on the other. Drizzle both sheets of vegetables with olive oil and generous pinches of salt and pepper. Place the sheet with the carrots and onions in the oven first and roast for 30 to 35 minutes or until the onions are tender and lightly charred, and the carrots are tender and browned. Place the second sheet in and roast for 20 minutes, or until the squash and zucchini are golden brown around the edges, and the tomatoes are lightly bursting. Remove from the oven and set aside.
  • In the bottom of a large bowl, combine the 1 tablespoon of olive oil with the sherry vinegar, garlic, herbes de Provence, thyme, ¼ teaspoon salt, and several grinds of black pepper. Stir in the roasted vegetables.
  • Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and transfer the cooked pasta to the large bowl with the roasted vegetables and toss to coat.
  • Add the feta, basil, lemon juice, and red pepper flakes and gently toss. Season (generously!) to taste with more salt, pepper, and lemon juice, as desired.
  • Garnish with more fresh herbs and a generous drizzle of olive oil.

ROASTED VEGETABLE PASTA



Roasted Vegetable Pasta image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
2 small zucchini, halved lengthwise and sliced 1/2 inch thick
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 small onion, diced
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes
1/2 cup grated pecorino romano or parmesan cheese, plus more for topping
9 ounces fresh linguine
1/2 cup chopped fresh basil

Steps:

  • Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

BAKED PENNE WITH ROASTED VEGETABLES



Baked Penne with Roasted Vegetables image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 16

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat the oven to 450 degrees F.
  • On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
  • In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
  • Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

ROASTED VEGETABLE AND PASTA BAKE



Roasted Vegetable and Pasta Bake image

An easy weeknight dish that makes use of seasonal vegetables and pantry items. Makes for great leftovers, too!

Provided by B-Walk

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

16 ounces small shape noodles (farfalle works well, I used gluten free lasagna corta)
1 (14 ounce) can Italian-style diced tomatoes
1 (14 ounce) jar prepared alfredo sauce
1 cup Italian cheese, mix
1/2 cup grated parmesan cheese (2tb reserved) or 1/2 cup romano cheese (2tb reserved)
2 carrots, sliced diagonally into 3/4-inch thick pieces
1 cup onion, sliced
1 red bell pepper, sliced into 1/2-inch thick pieces
1/2 zucchini, sliced into 1/4-inch thick pieces
1/2 yellow squash, sliced into 1/4-inch thick pieces
1 cup broccoli floret
3 garlic cloves, chopped
2 tablespoons olive oil (enough to coat vegetables)
kosher salt, to taste
black pepper, to taste
red pepper flakes, to taste
1/4 cup fresh parsley (to garnish) (optional)

Steps:

  • 1. Preheat oven to 450 degrees. Cook pasta according to package directions, drain, and return pasta to pot used for boiling. You can chop your vegetables while the oven is preheating and water is boiling. Feel free to use other vegetables that roast well, like fresh green beans or parsnips.
  • 2. Toss vegetables and garlic in olive oil an season with kosher salt, black pepper, and red pepper flakes to taste. Spread in 9x13 pan in single layer for 20 minutes, or until vegetables are slightly charred.
  • 3. Remove vegetables from oven and decrease temperature to 375. In pot used for boiling pasta, toss pasta with can of tomatoes, alfredo sauce, italian cheese, and other cheese (reserving 2tbp for topping). Fold vegetables into mixture, and return mixture to 9x13 pan. Top with additional cheese and parsley for garnish.
  • 4. Bake for 20 minutes or until heated through. Serve with a green salad.

Nutrition Facts : Calories 415, Fat 10.6, SaturatedFat 3, Cholesterol 71.2, Sodium 172, Carbohydrate 64.9, Fiber 5, Sugar 6.8, Protein 16

ROASTED VEGETABLE PENNE BAKE



Roasted Vegetable Penne Bake image

For a twist, toss veggies with seasoning and oil. Poke holes in a disposable foil-lined pan, grill covered over medium heat, 4-5 minutes per side or until crisp-tender. -Robyn Cavallaro, Easton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

2 large zucchini, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1/2 pound medium fresh mushrooms, halved
1 small onion, cut into 1-inch pieces
2 tablespoons olive oil
1-1/2 teaspoons Italian seasoning
2 cups uncooked penne pasta
1 can (15 ounces) crushed tomatoes, undrained
2 ounces provolone cheese, shredded
3/4 cup frozen peas, thawed
1/4 cup shredded part-skim mozzarella cheese
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter, cubed

Steps:

  • In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender., Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

Nutrition Facts : Calories 283 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 520mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

ROASTED ITALIAN VEGETABLE PASTA BAKE



Roasted Italian Vegetable Pasta Bake image

In this recipe roasted vegetables are baked till nearly done, then are joined in the oven by penne pasta and marinara sauce for the last 15 minutes.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings, 1-1/2 cups each

Number Of Ingredients 8

1 each green and red pepper, cut into 1-inch-wide wedges
2 large carrots, cut diagonally into 1/2-inch-thick slices
2 small zucchini, cut into 1-inch cubes
2 small onions, quartered
3 Tbsp. KRAFT Zesty Italian Dressing
3 cups whole wheat penne pasta, cooked
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400°F.
  • Toss vegetables with dressing in 13x9-inch pan.
  • Bake 20 to 25 min. or until vegetables are tender.
  • Add pasta and sauce; stir. Bake 15 min. or until heated through.
  • Sprinkle with cheese.

Nutrition Facts : Calories 230, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 9 g

ROASTED VEGETABLE PASTA BAKE



Roasted Vegetable Pasta Bake image

Got any family members who balk at eating vegetables? We have a feeling this baked casserole with cheese and pasta will bring them around!

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 8 servings, 1 cup each

Number Of Ingredients 10

8 cups cauliflower florets
5 carrots, cut into 1/2-inch-thick slices
1 red onion, cut into 1-inch chunks
2 cloves garlic, minced
2 Tbsp. olive oil
3 cups rigatoni pasta, uncooked
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 can (14.5 oz.) diced tomatoes, drained
1/4 cup chopped fresh basil
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

  • Heat oven to 400ºF.
  • Spread cauliflower, carrots, onions and garlic onto foil-covered rimmed baking sheet. Drizzle with oil; stir to evenly coat vegetables. Bake 30 min. or until vegetables are tender and golden brown. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.
  • Drain pasta; return to pan. Blend chicken broth and half the roasted vegetables in blender until smooth. Add to pasta with remaining roasted vegetables, tomatoes, basil and 1 cup cheese; mix lightly. Spoon into 13x9-inch pan sprayed with cooking spray; sprinkle with remaining cheese.
  • Bake 15 min. or until heated through.

Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g

CHEDDAR AND VEGETABLE PASTA BAKE



Cheddar and Vegetable Pasta Bake image

Looking for a healthy version of mac and cheese? This is it! Mixed vegetables and Sargento Shredded Reduced Fat Cheddar cheese - yum!

Provided by Sargento

Categories     Trusted Brands: Recipes and Tips     Sargento

Time 42m

Yield 4

Number Of Ingredients 9

2 tablespoons butter or margarine
2 cloves garlic, minced
1 ½ tablespoons flour
1 (12 fluid ounce) can evaporated skim milk
¾ teaspoon salt
½ teaspoon hot pepper sauce
2 cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided
1 (16 ounce) package frozen mixed vegetables (cauliflower, red bell peppers, broccoli), thawed
3 cups bow tie or penne pasta, cooked and drained

Steps:

  • Melt butter in large saucepan over medium heat. Add garlic; cook 2 minutes. Add flour; cook and stir 1 minute. Add milk, salt and pepper sauce. Heat to a boil, stirring constantly. Remove from heat; stir in 1 cup cheese until melted.
  • Add sauce and vegetables to pasta; toss well. Transfer to a greased medium baking dish or oval casserole. Cover with foil; bake in preheated 375 degrees F oven 15 minutes or until hot. Uncover and sprinkle with remaining cheese; bake 2 minutes more or until cheese is melted.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 48.3 g, Cholesterol 58.8 mg, Fat 19.2 g, Fiber 5.6 g, Protein 28.6 g, SaturatedFat 12 g, Sodium 1008 mg, Sugar 10.9 g

BACON AND ROASTED VEGETABLE PASTA BAKE



Bacon and Roasted Vegetable Pasta Bake image

Make and share this Bacon and Roasted Vegetable Pasta Bake recipe from Food.com.

Provided by samcp4

Categories     Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

300 g penne pasta
8 slices smoked back bacon, Cut into slices
2 (400 g) cans chopped tomatoes
1/2 green bell pepper, cut into thick slices
1/2 red bell pepper, cut into thick slices
3 red onions, cut into thick slices
100 g cherry tomatoes, Halved
1 tablespoon tomato puree
2 garlic cloves, crushed
1 tablespoon dried oregano
1 teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons olive oil
1 1/2 pints milk
200 g cheddar cheese, Grated
2 tablespoons cornflour
ground black pepper, to taste

Steps:

  • Place the olive oil in a roasting pan and heat in the oven at 170c until hot.
  • Meanwhile, for the tomato sauce, place the tomatoes, tomato puree, oregano, sugar and ground black pepper into a sucepan and bring to a simmer.
  • Mix the bell pepper, onions, and tomatoes in the roasting pan until coated in the oil.
  • Cook until soft and golden brown, approximately 30 minutes, stir occasionally.
  • The tomato sauce should also be thick by now.
  • Mix the roasted vegetables and tomato sauce into a large, deep oven dish.
  • Fry the bacon until cooked and add the garlic for 30 seconds, add to the mix.
  • Cook the pasta in boiling water until al dente, drain and stir into the mix.
  • Mix together a little of the milk and the cornflour to form a smooth paste, add this to the rest of the milk.
  • Place in a sucepan and cook over a medium heat, stirring constantly until thickened.
  • Add the cheese and black pepper, stir until combined.
  • Pour the cheese sauce over the pasta mix.
  • Cook at 170c for 30 mins or until golden brown on top.

Nutrition Facts : Calories 754.1, Fat 32.4, SaturatedFat 16, Cholesterol 78.2, Sodium 421.1, Carbohydrate 92.7, Fiber 13.9, Sugar 12.3, Protein 27.9

ROASTED VEGETABLE AND PASTA CASSEROLE



Roasted Vegetable and Pasta Casserole image

Two kinds of cheese and lots of veggies create an inviting pasta casserole. Be sure to check out the do-ahead tip.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 11

3 cups uncooked penne pasta (9 oz)
2 medium red, green or yellow bell peppers, each cut into 12 pieces
1 cup fresh mushrooms, cut in half
1 medium zucchini, cut into 1 1/2-inch pieces (2 cups)
1 tablespoon olive or vegetable oil
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1 package (1.8 oz) white sauce mix
2 cups milk
1 cup shredded Havarti cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • Heat oven to 450°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in large bowl, toss bell peppers, mushrooms, zucchini, oil, Italian seasoning and salt to coat. Spoon into ungreased 15x10x1-inch pan. Bake uncovered about 20 minutes or until crisp-tender. Cool slightly. Coarsely chop vegetables.
  • Reduce oven temperature to 350°F. In 4-quart saucepan, mix sauce mix (dry) and milk. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in cheeses until melted. Stir in pasta until well coated.
  • Spoon half of pasta mixture into baking dish. Reserve about 1/2 cup of the vegetables. Spoon remaining vegetables evenly over pasta. Top with remaining pasta. Sprinkle with reserved vegetables.
  • Cover with foil; bake 30 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly.

Nutrition Facts : Calories 550, Carbohydrate 69 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 9 g, TransFat 0 g

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From foodnetwork.ca


ROASTED VEG PASTA BAKE - THE HAPPY PEAR - PLANT BASED COOKING ...
Fill a large pot with boiled water, add 1 tsp of salt and cook the pasta as per the pack instructions. Drain and rinse once cooked. Drain and rinse once cooked. Chopped the peppers, courgette and leek into bite size pieces ensuring to give the leek a good wash in …
From thehappypear.ie


ROASTED VEGGIE PASTA SALAD - THE MIDNIGHT BAKER
If using the oven, spread the veggies in a single layer on the prepared pan; roast for about 30 minutes, or until the vegetables begin to brown. Toss the roasted vegetables and pasta to combine. Add the dressing and toss to coat. Serve either at room temperature or chill for about 1 hour to serve cold. Store leftover salad in the refrigerator.
From bakeatmidnite.com


ROASTED VEGETABLE PASTA - HEALTHY LITTLE FOODIES
2021-03-16 Add the remaining olive oil (2 tbsp), lemon juice and garlic to a jar and shake/stir to combine. Set aside. While the vegetables are roasting, cook the pasta according to the package instructions. Reserve 1/2 cup of the starchy cooking liquid, drain the pasta and return to the pan.
From healthylittlefoodies.com


ROASTED VEGETABLE PASTA RECIPE | EATINGWELL
Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes. Step 3. Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper. Step 4. Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes.
From eatingwell.com


VEGETABLE PASTA BAKE RECIPE - BBC FOOD
Method. Preheat the oven to 190C/170C Fan/Gas 5. Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook ...
From bbc.co.uk


ROASTED VEGGIE PASTA WITH FETA - THIS HEALTHY TABLE
2020-12-29 Instructions. Place the feta and vegetables on a parchment-lined baking sheet. Toss vegetables and drizzle cheese with 1 tablespoon of olive oil and 1 teaspoon of salt. Bake in the oven for 15 minutes or until the tomatoes have burst. Meanwhile, boil the pasta in very salty water according to package directions.
From thishealthytable.com


ROASTED VEGETABLE AND PASTA BAKE | READER'S DIGEST ASIA
Take the tin of roasted vegetables from the oven. Drain the pasta well in a colander, then tip on top of the vegetables and stir to combine. Stir in the sauce. Sprinkle the remaining cheese evenly over the top. Return to the oven and bake for 10–15 …
From rdasia.com


ROASTED VEGETABLES | RECIPETIN EATS
2021-07-19 Preheat oven to 200°C / 390°F (180°C fan). Onion – Toss onion in one bowl with 1 tablespoon oil, and a pinch of the salt and pepper. Set aside – we add these later. Other vegetables – Put all other vegetables, thyme and garlic in a separate bowl. Tear sage leaves and stems with hands, add into bowl.
From recipetineats.com


EASY VEGETABLE BAKED PASTA - INSPIRED TASTE
2021-06-30 Prepare Oven and Start Pasta. Heat the oven to 350 degrees Fahrenheit. If you have an oven-safe 12-inch deep skillet, you can cook the veggies and bake the pasta in it. If you do not, prepare a 3-quart baking dish by lightly greasing with olive oil. Bring a large pot of salted water to a boil, and then cook the pasta.
From inspiredtaste.net


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