Best 2 Roasted Vegetable And Pasta Bake Recipes

**Roasted Vegetable and Pasta Bake: A Colorful and Flavorful One-Pan Dish**

Indulge in a symphony of flavors and colors with ourRoasted Vegetable and Pasta Bake, a delightful one-pan dish that combines the best of roasted vegetables and hearty pasta. This delectable recipe offers a medley of textures, from the tender-crisp vegetables to the al dente pasta, all bound together by a creamy, flavorful sauce. Featuring an array of vibrant vegetables such as broccoli, zucchini, bell peppers, and cherry tomatoes, this dish is a feast for the eyes and the taste buds. Whether you're a vegetarian seeking a satisfying main course or a meat-lover looking for a flavorful side dish, our Roasted Vegetable and Pasta Bake promises an explosion of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

FETTUCCINE AND ROASTED VEGETABLE PASTA BAKE

Fettuccine and roasted vegetable pasta bake image

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

Ingredients

1 orange sweet potato, peeled and finely sliced
1 large red onion, sliced
3 medium zucchini, sliced on the diagonal
1 tablespoon olive oil
375 g egg fettuccine pasta (fresh, such as Latina brand)
250 g ricotta cheese
425 g alfredo sauce, storebought or home-made
2 eggs, lightly beaten
1/4 cup freshly grated parmesan cheese

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.

Tips:

Use a variety of vegetables. This will give your pasta bake a more colorful and flavorful appearance. Some good options include broccoli, carrots, zucchini, and bell peppers.
Roast the vegetables before adding them to the pasta bake. This will help them to caramelize and develop a deeper flavor.
Use a flavorful sauce. A good option is a simple tomato sauce or a creamy Alfredo sauce.
Add some cheese. Cheese is a classic addition to pasta bakes and it helps to bind the ingredients together.
Bake the pasta bake until it is golden brown and bubbly. This will ensure that the pasta is cooked through and the cheese is melted and gooey.

Conclusion:

Roasted vegetable and pasta bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your kids to eat their vegetables. With a few simple tips, you can make a pasta bake that is sure to please everyone at the table.

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