Roasted Vegetable And Pasta Casserole Recipes

ROASTED VEGETABLE AND PASTA BAKE

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.

BAKED PENNE WITH ROASTED VEGETABLES

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.

VEGETABLE PASTA CASSEROLE

Steps:

• Put pasta, water, and salt in the instant pot liner.
• Close and lock the lid with the pressure knob in the sealing position and 'keep warm' setting on.
• Cook on high-pressure mode for 0 (zero) minutes.
• Allow the pressure to release for about 4 minutes.
• Release the remaining pressure in a controlled manner by moving the pressure knob in the venting position.
• Add the olive oil and give it a mix to ensure all the pasta is coated with oil.
• Preheat the air fryer on 390 °F for about 5 minutes
• In a mixing bowl, mix all the veggies, garlic, salt, and oil.
• Roast the veggies in the air fryer for 8 minutes.
• Preheat the oven to 350 °F with the rack at mid-level.
• Add all the roasted veggies and pasta sauce to the cooked pasta.
• Add salt, pepper, oregano, and thyme.
• Pour half of the above pasta into a casserole.
• Lightly sprinkle some cheese to form a layer.
• Layer the remaining pasta on top of the cheese.
• Cover the pasta with cheese.
• Bake the pasta casserole for about 20 minutes or until cheese is melted and becomes golden brown.

MIXED ROASTED VEGETABLES AND PASTA

Steps:

• Heat oven to 450°F.
• In 15x10x1-inch pan or shallow 3-quart casserole, place bell peppers, onion, zucchini and mushrooms. Sprinkle evenly with basil.
• In small bowl, mix oil, vinegar, Italian seasoning, salt and pepper; drizzle evenly over vegetables. Bake uncovered 25 to 30 minutes.
• Meanwhile, cook and drain pasta as directed on package.
• Reduce oven temperature to 350°F. Add tomatoes and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes longer or until vegetables are tender and cheese is melted.