Roasted Vegetable Pasta Bake recipe

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Ingredients

1 medium eggplant, chopped
1 red bell pepper, chopped
1 large tomato, chopped
1 large onion, chopped
1 stalk celery, chopped
3 cloves garlic, chopped
½ teaspoon dried basil
salt and ground black pepper to taste
¼ cup olive oil
½ (16 ounce) package fusilli pasta
1 (28 ounce) jar pasta sauce
2 cups shredded mozzarella cheese

Nutrition Info

704.7 calories
carbohydrate: 85.3 g
cholesterol: 40.1 mg
fat: 29.6 g
fiber: 13.7 g
protein: 27.4 g
saturatedFat: 9.3 g
servingSize: -
sodium: 1211.4 mg
sugar: 27.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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