Roasted Vegetable And Pasta Bake Recipes

ROASTED VEGGIE PASTA BAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread the onion, summer squash, zucchini, eggplant, and red bell pepper out onto two baking sheets with rims; drizzle vegetables with olive oil, and sprinkle with salt and black pepper.
• Roast the vegetables in the preheated oven until soft and starting to brown, 20 to 25 minutes; stir and turn over vegetables after about 10 minutes of baking. Decrease oven temperature to 375 degrees F (190 degrees C).
• While vegetables are roasting, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Grease a 2-quart casserole dish. In a saucepan, mix together the Alfredo sauce with chicken broth, and bring to a boil. Pour the sauce mixture into a large bowl, and stir in the roasted vegetables, penne pasta, 1/4 cup of Parmesan cheese, and 1/4 cup of mozzarella cheese until thoroughly combined. Spoon the mixture into the prepared casserole dish; sprinkle top evenly with breadcrumbs. Cover the dish.
• Bake in the hot oven until mixture is bubbling, about 30 minutes. Remove cover, and sprinkle top of casserole with remaining 1/4 cup of Parmesan and 1/4 cup of mozzarella cheeses; return to oven, and bake until the top is lightly browned and the cheese has melted, 5 to 10 more minutes.

BAKED ZITI WITH ROASTED VEGETABLES

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.

ROASTED VEGETABLE PASTA

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.

MEDITERRANEAN ROASTED VEGETABLE PASTA RECIPE

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.

ROASTED VEGETABLE PASTA

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.

ROASTED VEGETABLE PASTA

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.

ROASTED VEGGIE PASTA WITH FETA

Steps:

• Preheat oven to 400 degrees F.
• Place the feta and vegetables on a parchment-lined baking sheet. Toss vegetables and drizzle cheese with 1 tablespoon of olive oil and 1 teaspoon of salt.
• Bake in the oven for 15 minutes or until the tomatoes have burst.
• Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside.
• When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir the feta is evenly dispersed over the pasta. Then add the vegetables, remaining olive oil, remaining salt, pepper, lemon juice, and arugula and stir gently till combined.
• Serve immediately or save in the refrigerator for up to 4 days.

ROASTED VEGETABLE PASTA

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 AND PASTA BAKE

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.

ROASTED VEGETABLE PASTA BAKE

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.

BAKED PENNE WITH ROASTED VEGETABLES

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.

VEGETABLE PASTA BAKE

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.

ROASTED VEGETABLE PASTA BAKE

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.