ROASTED VEGETABLE PASTA BAKE
This vegetable pasta bake is so hearty, no one will even care that it's meatless. Flavorful roasted vegetables and protein packed lentil pasta are tossed in a rich pesto marinara sauce. Baked with a topping of mozzarella and Parmesan cheeses, this gluten free vegetarian casserole is sure to become a family favorite.
Provided by Diana Johnson
Categories Main
Time 55m
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F.
- Cook pasta according to package instructions, but drain 5 minutes early. Noodles will continue cooking in the casserole.
- Chop your vegetables to slightly smaller than bite sized pieces and arrange in a single layer on a baking sheet. Leave garlic cloves whole in their peel. Spray with olive oil and sprinkle with salt.
- Roast vegetables at 450 degrees F for 20 minutes, until tender and lightly caramelized.
- Mix roasted vegetables with cooked pasta in a large bowl.
- Add marinara sauce and pesto sauce to pasta and vegetables. Mix well.
- Mix in two cups of mozzarella cheese.
- Pour the mix into a baking dish.
- Top vegetable pasta bake with 1 cup mozzarella cheese and 1/2 cup Parmesan cheese.
- Bake uncovered for 15 minutes at 450 degrees F. Casserole is done when cheese is melted and sauce is bubbling.
- Sprinkle with chopped parsley before serving for a pop of color.
Nutrition Facts : Calories 467 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fiber 5 grams fiber, Protein 27 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 6 Servings, Sodium 1713 grams sodium, Sugar 9 grams sugar
FETTUCCINE AND VEGETABLES PARMESAN
Enjoy this cheesy pasta and vegetable recipe for dinner, that's ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook fettuccine as directed on package, omitting salt and adding broccoli, cauliflower, peas, carrots and onion for last 3 minutes of cooking. Drain; return to saucepan and keep warm.
- Meanwhile, in 10-inch skillet, heat butter and milk over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer uncovered 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, garlic salt, nutmeg and pepper.
- Stir cheese mixture into pasta mixture.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 11 g, TransFat 0 g
FETTUCCINE AND ROASTED VEGETABLE PASTA BAKE
A special dish of wonderful flavours. Adaptable to additives-perhaps some roasted garlic or tomato if you wished!
Provided by dale7793
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 degree C.
- Grease and line the base of a 22cm springform cake pan with baking paper.
- Place the onion, sweet potato, zucchini and olive ol in a roasing pan and toss to coat vegetables.
- Season with some salt and pepper.
- Bake for 20-25 minutes or until softened and lightly coloured on edges.
- Cook the fettuccini according to packet directions.
- Rinse under cold water once cooked.
- Combine the roasted vegetables, fettuccini, ricotta, alfredo sauce and eggs in a large bowl and mix well.
- Spoon into the prepared pan and sprinkle with parmesan.
- Bake for 25-30 minutes or until lightly golden on top.
- Remove from oven and cool slightly.
- Can be served warm or at room temperature.
- Serve with salad for a lovely lunch or dinner.
ROASTED VEGETABLE AND PASTA BAKE
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
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 PASTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
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.
CHEDDAR AND VEGETABLE PASTA BAKE
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
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
ROASTED VEGGIE PASTA
Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.
Provided by Bob McDonald
Categories World Cuisine Recipes European Italian
Time 30m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
- In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.
Nutrition Facts : Calories 456.5 calories, Carbohydrate 66.7 g, Cholesterol 6.2 mg, Fat 14.6 g, Fiber 6.2 g, Protein 16.8 g, SaturatedFat 3 g, Sodium 213.1 mg, Sugar 7.1 g
ROASTED VEGETABLE PASTA BAKE
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 Recipes
Time 1h10m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
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
ROASTED VEGGIE PASTA
"My sister gave me this recipe years ago and it has become a favorite make-ahead and company meal. For a heartier dish, pair it with ham and dinner rolls." - Robyn Baney, Lexington Park, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°., Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper to the pasta. Stir in vegetable mixture. , Transfer to a greased 13x9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 263 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 273mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
ROASTED ITALIAN VEGETABLE PASTA BAKE
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
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
More about "fettuccine and roasted vegetable pasta bake food"
ROASTED VEGETABLE FETTUCCINE ALFREDO RECIPE
From tablespoon.com
Cuisine ItalianCategory EntreeServings 4Total Time 20 mins
- Heat oven to 425°F. In large bowl, place asparagus, bell pepper and zucchini. Toss with olive oil, garlic and salt until evenly coated. Spread in ungreased 15x10-inch pan.
- Make Alfredo Sauce. In 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer about 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese and salt.
FETTUCCINE WITH ROASTED TOMATOES, VEGETABLES & SAUSAGE
From johnsonville.com
VEGETABLE FETTUCCINE PASTA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
ROASTED VEGETABLE PASTA: AN EASY WEEKNIGHT DINNER
From shelovesbiscotti.com
VEGETARIAN OVEN-BAKED PASTA CASSEROLE RECIPES
From thespruceeats.com
VEGETABLE PASTA BAKE RECIPE - BBC FOOD
From bbc.co.uk
ROASTED VEGETABLE PASTA | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
VEGETABLE FETTUCCINE PASTA - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
ROASTED VEGETABLE PASTA RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED VEGETABLES AND PASTA BAKE – GREAT TASTES OF MANITOBA
From greattastesmb.ca
ROASTED VEGETABLE PASTA BAKE | GLUTEN-FREE + VEGETARIAN
From evolvingtable.com
ROASTED VEGETABLE PASTA BAKE - UNCOMMONLY DELICIOUS
From uncommonlydelicious.com
ROASTED VEGETABLES PASTA BAKE – MUMMY COOKS
From mummycooks.com
ROASTED VEGETABLE PASTA BAKE - MODERN TABLE
From moderntable.com
10 BEST FETTUCCINE VEGETARIAN PASTA RECIPES - YUMMLY
From yummly.com
CREAMY ROASTED VEGETABLE PASTA - PLANTED AND PICKED
From plantedandpicked.com
BAKED PASTA WITH ROASTED VEGETABLES - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
EASY VEGETABLE BAKED PASTA - INSPIRED TASTE
From inspiredtaste.net
ROASTED VEGETABLE PASTA BAKE (GLUTEN FREE) - THE RUSTIC FOODIE®
From therusticfoodie.com
ROASTED VEGETABLE FETA PASTA - SPEND WITH PENNIES
From spendwithpennies.com
VEGETABLE PASTA BAKE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
FETTUCCINE PRIMAVERA: EASY CREAMY PASTA WITH VEGETABLES
From cookingchatfood.com
FETTUCCINE AND ROASTED VEGETABLE PASTA BAKE - CHAMPSDIET.COM
From champsdiet.com
ROASTED VEGETABLES AND PASTA BAKE – EAT WELL
From canolaeatwell.com
MEDITERRANEAN VEGETABLES WITH ROASTED GARLIC FETTUCCINE
From pappardellespasta.com
EASY ROASTED VEGETABLE PASTA BAKE {A MEATLESS MONDAY RECIPE
From themountainkitchen.com
MEDITERRANEAN ROASTED VEGETABLE PASTA - SPRINKLES AND …
From sprinklesandsprouts.com
VEGETABLE PASTA BAKE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
FETTUCCINE AND ROASTED VEGETABLE PASTA BAKE RECIPE - WEBETUTORIAL
From webetutorial.com
EASY VEGETABLE BAKED PASTA WITH BASIL | HOW TO MAKE PASTA BAKE
From wellnessed.com
ROASTED VEGETABLE PASTA RECIPE | EATINGWELL
From eatingwell.com
CREAMY GARLIC PASTA WITH ROASTED VEGETABLES - LOVE GROWS WILD
From lovegrowswild.com
ROASTED VEGETABLE FETTUCCINE | BABAGANOSH
From babaganosh.org
PASTA AND ROASTED VEGETABLE RECIPES - THERESCIPES.INFO
From therecipes.info
ROASTED VEGETABLE PASTA BAKE | CANADIAN LIVING
From canadianliving.com
ROASTED VEGGIE PASTA WITH FETA - THIS HEALTHY TABLE
From thishealthytable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love