Best 3 Roasted Vegetable Pasta Bake Recipes
Indulge in a delightful culinary journey with our comprehensive Roasted Vegetable Pasta Bake extravaganza! This collection of tantalizing recipes will embark you on a voyage of flavors, textures, and vibrant colors, leaving your taste buds begging for more. From the classic simplicity of Roasted Vegetable Pasta Bake to the tantalizing twists of Sun-Dried Tomato Pesto Pasta Bake and the hearty goodness of Sausage and Roasted Vegetable Pasta Bake, this article is your ultimate guide to creating mouthwatering pasta dishes that will steal the show at any gathering. Get ready to elevate your pasta game and impress your loved ones with these exceptional culinary creations.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED VEGETABLE PASTA BAKE
An easy but popular pasta dish. Substitute whatever veggies you have on hand. Also good with leftover cooked chicken.
Provided by SAJA2003
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- Roast in the preheated oven until just fork-tender, about 30 minutes.
- 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.
- 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.
- Bake in the preheated oven until cheese is bubbling, about 20 minutes.
Nutrition Facts : Calories 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, Sodium 1211.4 mg, Sugar 27.2 g
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
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.
Tips:
- Use fresh vegetables: Fresh vegetables have a better flavor and texture than frozen or canned vegetables.
- Roast the vegetables before adding them to the pasta: Roasting the vegetables brings out their natural sweetness and flavor.
- Use a variety of vegetables: A variety of vegetables will give your pasta bake a more complex flavor and texture.
- Don't overcook the pasta: Overcooked pasta will be mushy and unpleasant to eat.
- Use a flavorful sauce: A flavorful sauce will help to bring all of the ingredients together and make your pasta bake even more delicious.
- Top the pasta bake with cheese: Cheese is a classic topping for pasta bakes and it adds a delicious, gooey texture.
Conclusion:
Roasted vegetable pasta bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With a few simple tips, you can make a pasta bake that is sure to please everyone at the table. Feel free to experiment with different vegetables, sauces, and cheeses to create your own unique pasta bake recipe.
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