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.
VEGETABLE PASTA BAKE
A no-fuss veggie pasta bake packed full of your 5-a-day! Make sure you use a vegetarian-friendly hard cheese if you're cooking for vegetarians. Each serving provides 598 kcal, 23g protein, 68g carbohydrate (of which 14g sugars), 24g fat (of which 8g saturates), 10g fibre and 0.6g salt.
Provided by Annie Rigg
Categories Main course
Yield Serves 4
Number Of Ingredients 15
Steps:
- 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 for 45 minutes, turning twice, until the vegetables are tender and golden brown.
- Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10-15 minutes.
- Meanwhile, cook the pasta in boiling salted water according to pack instructions. Add 4-6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce.
- Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted.
Nutrition Facts : Calories 598kcal, Carbohydrate 68g, Fat 24g, Fiber 10g, Protein 23g, SaturatedFat 8g, Sugar 14g
SIMPLE ROASTED VEGETABLE PASTA BAKE
A super simple roasted vegetable pasta bake, perfect as a winter warmer and as a storecupboard standby weeknight vegetarian treat.
Provided by Chris Mosler | Thinly Spread
Categories Main Course
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat oven to 180C
- Place all the vegetables in a large bowl with the oil, a pinch of salt, a good grinding of pepper and the dried herbs. Toss to coat the vegetables with the herby oil.
- Pour the vegetables into a single layer on a baking sheet and roast in the hot oven for 20 - 30 minutes until browning and the carrots and parsnips are beginning to soften when you poke them with a fork.
- Bring a pan of water to the boil, add a pinch of salt and the pasta and cook for 2 minutes less than the packet instructions, drain throughly and run under cold water.
- Meanwhile heat the butter gently in a small pan
- Add the flour when the butter has melted and cook gently for two minutes
- Gradually add the milk, whisking or stirring all the time to avoid lumps
- Bring to a boil, stirring while it thickens, reduce heat and simmer for a couple of minutes, still stirring.
- Add two thirds of the cheese and stir until melted.
- Put the pasta and vegetables into an oven proof dish and mix together.
- Pour the sauce over the bake and stir.
- Top with the remaining cheese, a grind of black pepper and return to the oven for 20 - 25 minutes until the cheese is browning and bubbling.
Nutrition Facts : Calories 551 kcal, Carbohydrate 48 g, Protein 21 g, Fat 33 g, SaturatedFat 23 g, Cholesterol 56 mg, Sodium 786 mg, Fiber 9 g, Sugar 20 g, ServingSize 1 serving
EASY VEGETABLE BAKED PASTA
Vegetable baked pasta loaded with veggies, pockets of ricotta cheese, and topped with melty mozzarella. The vegetables you use can be adapted based on seasonality, check our article above for more suggestions. For a vegan variation, leave out the ricotta and mozzarella and instead stir a couple of tablespoons of nutritional yeast into the marinara sauce.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 30m
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- 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. Check the package for cook time, but cook the pasta two minutes less than what is recommend on the box (it will continue to cook in the oven). Before draining the pasta, reserve 1/2 cup of the pasta water.
- While the pasta cooks, prepare the vegetables. Slice the onions and bell peppers into 1/4-inch thick slices.
- Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
- Heat a wide skillet over medium-high heat. Add the oil then add the mushrooms, in one layer, and cook until browned on one side, 3 to 5 minutes. Stir then add the onions and peppers. Cook another 3 to 5 minutes or until the veggies are starting to soften and have some browned edges. Season to taste with salt and black pepper (I usually add 1/4 teaspoon of each).
- Stir the fennel, marinara sauce, and basil into the vegetables. If your skillet is large enough, toss in the pasta and if the mixture seems dry, add a splash of the reserved pasta water. If the skillet is too small, combine the sauce and pasta in a bowl. Adjust with pasta water, and then add to a baking dish.
- Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.
Nutrition Facts : ServingSize 1/8 of the dish, Calories 354, Fat 5.9g, SaturatedFat 1.6g, Cholesterol 13mg, Sodium 731.4mg, Carbohydrate 54.5g, Fiber 5.2g, Sugar 8.9g, Protein 20.3g
ROASTED VEGETABLE PASTA
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
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 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
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
VEGETABLE PASTA BAKE
A tasty vegetable pasta bake packed with veggies. With a rich tomato sauce and a very cheesy topping, this is perfect veggie comfort food that the whole family will love.
Provided by Michelle Alston
Categories Dinner
Time 1h
Number Of Ingredients 22
Steps:
- Preheat the oven to 200 degrees C / 392 F Please note I use a fan assisted, electric oven. Please adjust according to the oven you have.
- In a large saute pan heat the oil over a medium heat. Add the onion and cook for 10 minutes, stirring occasionally.Once the onion is translucent and a little bit soft add the garlic, oregano and chilli flakes and cook for a minute.
- Pour in the tinned tomatoes, add 150ml of water to one of the empty tins, give it a little swirl to gather up any leftover tomato juice then add that to the pan.Stir in the tomato puree and balsamic vinegar if using. Finally add the bay leaf, thyme, salt and pepper and leave the sauce to simmer over a reduced heat for 10 minutes.
- After 10 minutes add the courgette, pepper and sweetcorn to the sauce, stir well then leave to simmer for another 10 minutes. After 10 minutes add the basil then check the seasoning.
- Cook the pasta according to the packet instructions minus 2 minutes. You want the pasta to be slightly undercooked.
- Once cooked drain the pasta then tip it into a large casserole dish. Pour over the tomato and vegetable sauce and mix well.
- In a small bowl mix together the breadcrumbs and the vegetarian parmesan cheese.
- Evenly sprinkle the cheddar cheese over the top of the pasta, place the mozzarella over the cheddar. Finally, cover the pasta and cheese with the breadcrumb mixture.
- Bake in the oven for 25 to 30 minutes or until the cheese is bubbling and the breadcrumbs are golden.Remove from the oven, leave to cool slightly then serve with a green salad and /or garlic bread.
Nutrition Facts : Calories 562 kcal, ServingSize 1 serving
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
ROASTED VEGETABLE PASTA
Zucchini, bell pepper and onion combine to create a delicious medley of flavor and color in this healthy vegetable pasta dish.
Provided by EatingWell Test Kitchen
Categories Healthy Spaghetti Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F. Put a large pot of lightly salted water on to boil.
- Toss zucchini, bell pepper and onion with 1 tablespoon oil in a large roasting pan or a large baking sheet with sides. Season with salt and pepper. Roast the vegetables, stirring every 5 minutes, until tender and browned, 10 to 20 minutes.
- Meanwhile, combine tomatoes, basil, garlic and the remaining 1 tablespoon oil in a large bowl. Season with salt and pepper.
- Cook pasta until just tender, 8 to 10 minutes. Drain and transfer to the bowl with the tomatoes. Add the roasted vegetables and toss well. Adjust seasoning with salt and pepper. Serve, passing feta cheese separately.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 50.4 g, Cholesterol 11.1 mg, Fat 8.4 g, Fiber 8.7 g, Protein 11.6 g, SaturatedFat 2.7 g, Sodium 223.8 mg, Sugar 6.8 g
ROASTED VEGETABLE PASTA
I love vegetables and pasta and i have this often. You can vary the types of veg used and sometimes i add some roasted chicken or shrimp for the carnivores in the house.
Provided by barnybrit
Categories Vegetable
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- chop all the vegetables into equal sizes and put into a bowl.
- add to them the sugar, salt, pepper, olive oil and the italian seasoning.
- mix well together.
- heat the oven to 350'f/180'c.
- place the vegetables into a large baking dish and put in oven for 45 minutes, stirring a couple of times.
- take half of the vegetables and put into a blender or food processor with the glass of white wine and whiz to a puree.
- pour this mixture back into the dish and mix with the vegetables.
- add the fresh basil leaves and olives and return to the oven for 10 minutes.
- mix together with some freshly cooked pasta, add the parmesan and serve.
Nutrition Facts : Calories 287.8, Fat 16.9, SaturatedFat 3, Cholesterol 3.7, Sodium 973.6, Carbohydrate 29.2, Fiber 8.5, Sugar 14.5, Protein 6.6
MEDITERRANEAN ROASTED VEGETABLE PASTA RECIPE
This Mediterranean Roasted Vegetable Pasta will please the whole family. With sweet roasted bell peppers, onion, and zucchini this pasta dish is healthy comfort food! The veggies are drizzled with olive oil, then placed in the oven to bake, making them sweeter and more intense. Everything is added to pasta with a simple sauce, for a dinner that is packed with flavor and so easy to make! Serve it on its own as an easy vegetarian dinner, or as a side for grilled chicken, shrimp or steak!
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 40m
Number Of Ingredients 16
Steps:
- Pre-heat the oven to 230ºC/450°F.
- Cut the zucchini in half lengthways and then cut into 1/4 inch slices.
- Cut the bell peppers into 1/2 inch pieces.
- Peel the onion and then cut into thick wedges.
- Pour the olive oil, salt, and pepper into a large roasting tin.
- Add in all the chopped veg and stir well until everything is well coated.
- Roasted for 30 minutes until slightly charred and tender.
- Combine the olive oil, grated parmesan, minced garlic, Italian herbs, salt and pepper in a jar or measuring cup. Stir well and set to one side.
- Whilst the veg is roasting bring a large pan of water to the boil.
- Salt it well and add the pasta.
- Cook as per the packet until al-dente.
- Reserve a cup of the pasta cooking water and drain the pasta, then return it to the pan.
- Add 1/4 cup of the pasta cooking water to the sauce and stir/shake to combine.
- Remove the veg from the oven and empty the veg and any oil over the drained pasta.
- Pour over the sauce and stir everything until well combined. You can add more cooking water if
- Serve sprinkled with some fresh oregano and more parmesan if desired.
Nutrition Facts : Calories 561 kcal, Carbohydrate 72 g, Protein 14 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 984 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
EASY ROASTED VEGETABLE PASTA BAKE
This easy roasted vegetable pasta bake combines sweet herb roasted vegetables and pasta with a creamy cheese sauce. A delicious vegetarian meal!
Provided by David & Debbie Spivey
Categories Main Course Side Dish
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F
- Whisk together the oil and herbs together is a small bowl.
- Place the chopped vegetables on a large baking sheet; drizzle the vegetables with the oil and fresh herbs. Season with salt and pepper to taste; toss to coat.
- Arrange the coated vegetables into a single layer onto the baking sheet.
- Roast in the preheated oven, until browning and the carrots and potatoes begin to soften and become fork tender, about for 15 to 20 minutes.
- Meanwhile, bring a large pot of salted water to the boil. Cook pasta for 2 minutes less than the packet instructions, drain thoroughly.
Nutrition Facts : Calories 613 kcal, Carbohydrate 35 g, Protein 25 g, Fat 42 g, SaturatedFat 19 g, Cholesterol 88 mg, Sodium 369 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Time 1h6m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 450°F.
- On a baking sheet, toss the bell peppers, zucchini, squash, mushrooms, and onion with the olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the herbs. Bake until tender, about 15 -minutes.
- 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 it is not completely cooked. Drain in a colander.
- In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, fontina, mozzarella, 1/4 cup of the Parmesan, the peas, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently mix using a wooden spoon until all the pasta is coated with the sauce and the ingredients are -combined.
- Pour the pasta into a greased 9 x 13 x 2-inch baking dish. Top with the remaining 1/3 cup of Parmesan cheese and the butter pieces. Bake until the top is golden and the cheese melts, about 25 -minutes.
Nutrition Facts : ServingSize 6
ROASTED VEGETABLE PASTA BAKE (GLUTEN FREE)
This gluten free Roasted Vegetable Pasta Bake recipe is made with roasted veggies, olives, and ricotta cheese. A great vegetarian dinner!
Provided by Christine Rooney
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees.
Nutrition Facts : ServingSize 1.5 cups, Calories 208 kcal, Carbohydrate 7 g, Protein 11 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 487 mg, Fiber 2 g, Sugar 2 g
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.
ROASTED VEGETABLE PASTA
This Easy Roasted Vegetable Pasta is the perfect recipe for anyone that meal preps, or who is looking for a way to use up leftover grilled vegetables.
Provided by Maria Vannelli RD
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Bringing a large pot of salted water to a rolling boil. While we wait, let's get started with the vegetables.
- Over medium high heat, heat 2-3 tablespoons of extra virgin olive oil in a heavy bottomed pan.
- Add about ½ cup of thinly sliced shallots and stir fry for 1-2 minutes; reduce the heat to medium and give them a little stir every few minutes or so.
- Add the mushrooms to the shallots and increase the heat to medium high.
- By this time, the water should be at a rolling boil. Add about half a pound of your favorite pasta and cook according to the package instructions.
- Add the roasted vegetables (previously prepped) and combine.
- Add about one ladle of the pasta water and turn up the heat, just a bit.
- When the pasta is done, add it to the veggies, while reserving a ladle or so of the pasta water, and toss together. If you judge the pasta dish to be on the dry side, add a little bit more of the pasta water.
- Plate the pasta, grate some cheese over the top and garnish with some minced Italian parsley.
Nutrition Facts : ServingSize 1 serving, Calories 449 kcal, Carbohydrate 69 g, Protein 19 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 298 mg, Fiber 9 g, Sugar 2 g
ROASTED VEGETABLE PASTA BAKE
Roasted vegetable pasta bake is perfect for feeding a crowd on a budget!
Categories Midweek Dinner
Time 1h
Yield Serves 6
Number Of Ingredients 17
Steps:
- Preheat oven to 220°C.
- Place vegetables in a shallow pan, add the oil and toss. Roast vegetables 20-25 mins, turning once or twice till tender. While veg are roasting make sauce.
- Place wine and stock into a frying pan, whisk in the tomato paste then add the chopped tomatoes, oregano, vinegar and brown sugar and simmer for 15 - 20 minutes. Stir in the roasted vegetables and season with salt and pepper.
- While the vegetable sauce is cooking make the cheese sauce. Melt the butter in a saucepan, stir in the flour, then add the stock, a little at a time, whisking continuously. Add the milk and cook without boiling, stirring continuously until the sauce is thick enough to coat the back of the spoon. Add 1 cup of grated cheddar and the parmesan and season with salt and pepper.
- Fold the cooked pasta into the vegetable sauce and pour into a baking dish. Pour over the cheese sauce, sprinkle with remaining cheese. Grill or bake 15 until top is golden.
Nutrition Facts : ServingSize Serves 6
BAKED PASTA WITH RICOTTA AND ROASTED VEGETABLES
Simple and healthy baked pasta is mixed with ricotta cheese, roasted vegetables and store-bought jarred marinara sauce. This pasta makes a great weeknight meal and a great way to feed kids a ton of vegetables.
Provided by Holly Ford
Categories Dinner Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to broil.
- Slice the vegetables into thick strips, and put them on a large baking sheet. Drizzle 2 tbsp of oil and season with salt & pepper. Toss well. Spread the vegetables evenly without crowding them. If needed, use two sheets. Place the sheet 6-inch below the heat source and broil for 10 minutes
- Meanwhile, cook pasta according to the package direction but 1 minute less.
- In a small mixing bowl, combine ricotta cheese, Parmesan cheese and the parsley. Mix well.
- Preheat the oven to 350˚F.
- In a large mixing bowl, add the cooked pasta, roasted vegetables, and the marinara sauce; mix well.
- In a 9x13 greased baking pan, put 1/2 the amount of pasta on the bottom. Spread the ricotta cheese mixture evenly and sprinkle 1/2 the amount of mozzarella cheese. Cover with the remaining pasta and mozzarella cheese on top. Bake the past for 25-30 minutes. Serve hot.
VEGETABLE PASTA BAKE
Make and share this Vegetable Pasta Bake recipe from Food.com.
Provided by Dreamgoddess
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine pasta, sauce, half of mozzarella cheese, vegetables and half of Parmesan cheese.
- Spoon into 13x9 inch baking dish.
- Top with remaining mozzarella cheese and Parmesan cheese.
- Bake at 350°F for 25 minutes or until heated through.
Nutrition Facts : Calories 338.4, Fat 11.4, SaturatedFat 5.3, Cholesterol 27.9, Sodium 750.4, Carbohydrate 45.7, Fiber 5.6, Sugar 10.4, Protein 14.8
VEGETABLE PASTA BAKE
Make and share this Vegetable Pasta Bake recipe from Food.com.
Provided by Kree6528
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix spaghetti sauce, pasta, vegetables and 1/2 cup of the parmesan cheese.
- Spoon into 13x9-inch baking dish or 3-quart casserole.
- Sprinkle with mozzarella cheese and remaining 1/4 cup parmesan cheese.
- Bake at 375 degrees for 20 minutes.
Nutrition Facts : Calories 457.2, Fat 14.8, SaturatedFat 7.8, Cholesterol 42.2, Sodium 817.2, Carbohydrate 56.7, Fiber 5.7, Sugar 9.6, Protein 23.2
BAKED ZITI WITH ROASTED VEGETABLES
This amazing baked ziti recipe is lightened up with roasted vegetables. Golden mozzarella, sizzling red sauce and tender pasta make this vegetarian ziti super delicious! Recipe yields 8 servings.
Provided by Cookie and Kate
Categories Main dish
Time 1h20m
Number Of Ingredients 10
Steps:
- To roast the veggies: Preheat the oven to 425 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.
- Place the cauliflower florets on one pan. On the other pan, combine the bell peppers and onion. Drizzle half of the olive oil over one pan, and the other half over the other pan. Sprinkle the salt over the two pans. Gently toss until the vegetables on each pan are lightly coated in oil.
- Arrange the vegetables in an even layer across each pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping their rack positions halfway (lower rack to upper rack, and vice versa). Leave the oven on at 425, because we're going to bake the dish at the same temperature. If you end up with any stray burnt onion pieces, discard them, and set the vegetables aside.
- Meanwhile, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions (it will continue to cook while it bakes in the oven, so you want the pasta to still have a little bite to it). Drain and return the pasta to the pot.
- Add 2 cups of the marinara, the chopped basil, and 1/2 cup of the mozzarella to the pasta. Gently stir to combine.
- It's assembly time! Spread 1 cup of additional marinara sauce inside a 9×13″ baker. Top with half of the pasta mixture, and gently spread it into an even layer. Evenly sprinkle the roasted cauliflower on top, then dollop 1 cup of the cottage cheese over the cauliflower (it doesn't need to be spread into an even layer), followed by 1/2 cup of the mozzarella.
- Top the mozzarella with the remaining pasta. Then sprinkle the roasted peppers and onion on top, dollop the remaining cup of ricotta on top, then dollop the remaining cup of marinara on that, then sprinkle the remaining cheese all over.
- Place a clean, rimmed baking sheet on the lower oven rack to catch any drippings. Place the ziti, uncovered, on top of the baking sheet. Bake for 30 minutes, then transfer to the upper rack for 2 to 5 more minutes until the cheese is deeply golden, if desired.
- Remove the baker from the oven and let it cool for 10 minutes before serving (trust me). Sprinkle freshly torn basil on top, slice with a sharp knife, and serve.
Nutrition Facts : ServingSize 1 medium serving, Calories 366 calories, Sugar 11.2 g, Sodium 855.5 mg, Fat 15.5 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 38.4 g, Fiber 6.7 g, Protein 20.8 g, Cholesterol 27.7 mg
VEGETABLE PASTA BAKE FOR KIDS
This quick and tasty recipe takes hardly any time to make from scratch...
Provided by Netmums
Categories Autumn recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Cook pasta, once cooked drain and place in an oven proof dish - at this point the cooked pasta must only half fill the dish to allow for the rest of the ingredients
- Preheat oven 200'C/Gas mark 6
- Fry in a little olive oil (or oven roast for 10-15 minutes) all the chopped vegetables and herbs until soft
- Add the chopped tomato stir and cook for a few minutes to infuse the flavours
- Season if necessary
- Pour the vegetables over the pasta and gently mix well
- If the pasta mix is a little stiff, loosen by adding a drop of stock or water
- Top with slices of mozzarella and breadcrumbs and place in the preheated oven for 15-20 minutes
- Serve this dish stiff, similar to a lasagne or loose and saucy like a pasta bolognese
BACON AND ROASTED VEGETABLE PASTA BAKE
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
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
BAKED VEGETABLE PASTA RECIPE
This baked vegetable pasta makes a great meal for the family and is great for using left over vegetables. Serve with crusty loaf or garlic bread.
Provided by GoodtoKnow
Categories Dinner
Time 1h10m
Yield Serves: 4
Number Of Ingredients 11
Steps:
- Preheat oven to 200⁰C/400⁰F/Fan oven 180⁰C/ Gas Mark 6 Heat the oil in a large frying or sauté pan. Add the onion and garlic and fry over a moderate heat for 5 minutes until softened but not browned. Lift out and drain. Add the bacon and fry until brown. Add the courgettes, tomatoes and sweetcorn and then stir in the onion and garlic. Pour in the vegetable stock, thyme and salt and pepper and mix together well. Cook, uncovered, over a medium heat for 5 - 10 minutes until the vegetables are tender. Meanwhile, cook the pasta in a large saucepan with plenty of boiling salted water for 10 - 15 minutes until tender but still "Al Dente". Drain the pasta then add it to the vegetable mixture, stirring everything together evenly. Spoon the pasta mixture into a greased ovenproof dish. To make the sauce Mix together the cheese, cream and egg yolks. Pour the mixture over the pasta. Sprinkle the top with the Mozzarella and Parmesan cheeses.
Nutrition Facts : @context https
BAKED PENNE WITH ROASTED VEGETABLES
Roasted peppers, zucchini, summer squash and cremini mushrooms baked in a dish with penne, cheese and tomato sauce.You might also like Giada de Laurentiis' Most Popular Pasta Recipes.
Provided by Giada De Laurentiis
Categories bake,dinner,Main,pasta,Roast,side,vegetables
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450ºF.
- 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.
VEGETARIAN PASTA BAKE
This easy healthy Baked Pasta with Veggies, spinach and ricotta is an great make-ahead kid friendly vegetarian (or flexitarian) dinner. The best part is that it is ready in only 40 minutes!
Provided by Katie
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package instructions for al dente pasta. Drain well and run cool water over it to wash off extra starch and to prevent the pasta from clumping together. Return to the pot. Meanwhile, preheat oven to 400 degrees F. Coat a 9 by 13-inch casserole dish with cooking spray.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and salt and cook, stirring often until the onion is softened and starting to brown, 6 to 7 minutes. Add in garlic, bell pepper, mushrooms, Italian seasonings and pepper and cook, stirring often until the vegetables are tender and any excess moisture is evaporated, 7 to 8 minutes. Stir in spinach and cook until the spinach is just wilted, about 1 minute.
- Add the vegetable mixture, the crushed tomatoes and basil to the pasta and stir well. If using sausage for flexitarian option add it too.
- Transfer the pasta and veggie mixture to the casserole dish. Dollop the ricotta over the top of the pasta. Top with the shredded cheese.
- Bake until the pasta is bubbling hot and the cheese is melted, about 12 minutes. Let cool at least 5 minutes before serving.
Nutrition Facts : ServingSize 1/6 casserole, Calories 467 calories, Sugar 7 g, Fat 18 g, SaturatedFat 7 g, Carbohydrate 54 g, Fiber 4 g, Protein 23 g
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