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Mixed Roasted Vegetables and Pasta

Looking for an easy to make veggie dinner? Then check out this delicious vegetable and pasta casserole.

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( 2 Ratings)

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Member Reviews ( 2 )

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Prep Time 25 min
Total Time 1 hr 10 min
Servings 6

Ingredients

1: medium green or yellow bell pepper, cut into 1-inch pieces

1: medium red bell pepper, cut into 1-inch pieces

1: medium onion, cut into 8 wedges and separated

2: medium zucchini, cut into 1-inch pieces

8: oz whole mushrooms

1/3: cup chopped fresh or 2 tablespoons dried basil leaves

3: tablespoons olive or vegetable oil

2: tablespoons red wine vinegar

2: teaspoons Italian seasoning

1/2: teaspoon salt

1/4: teaspoon pepper

2: cups uncooked cavatappi or gemelli pasta

2: medium tomatoes, seeded and cut into 2-inch pieces

1: bag (8 oz) shredded Italian-style four-cheese blend (2 cups)

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Directions

1 Heat oven to 450°F.
2 In 15x10x1-inch pan or shallow 3-quart casserole, place bell peppers, onion, zucchini and mushrooms. Sprinkle evenly with basil.
3 In small bowl, mix oil, vinegar, Italian seasoning, salt and pepper; drizzle evenly over vegetables. Bake uncovered 25 to 30 minutes.
4 Meanwhile, cook and drain pasta as directed on package.
5 Reduce oven temperature to 350°F. Add tomatoes and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes longer or until vegetables are tender and cheese is melted.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 140),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 410mg; 410%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 5g 5% Sugars 5g 5% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 60%;
Calcium: 30%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 2/6/2013 11:13:10 AM REPORT ABUSE Firebrand13 said:

Rating:

I have made this recipe several, several times and each time it gets rave reviews. As the previous poster suggested, coat your veggies prior to putting them on the roasting pan. I usually use a large round dish and mix it by hand to ensure all veggies get some attention. I add twice the recommended cheese (so two packets of 4 italian) plus i add in Italian sausage (cooked separately while the pasta cooks), either Hot or mild. I'm a carnivore, sorry! Once the pasta and sausage are done cooking, i put the roasted veggies, cooked pasta/sausage, and cheese back in my round mixing dish and remix everything, then put it back in the roasting dish with the added tomatoes on the top. Then, it's back in the oven. YUMM! Making it tonight, in fact and tomorrow for a work pot luck.

This reply was: Helpful Inspiring

Posted 1/28/2011 7:36:52 PM REPORT ABUSE nutritiongirl said:

Rating:

I did not have any fresh tomatoes on hand so I left those out. I ended up needing to make more of the sauce to coat the vegetables. I think I will coat the vegetables with the sauce prior to putting them on the baking sheet the next time I make them. The pasta had some edges without sauce and those pieces were a little dry and flavorless. The bf said the tomatoes would have been good in this. I really liked the Italian seasoning with the sauce from the chicken picatta I made for the entree. I used bowtie pasta as that is what I had on hand. Overall, this is a good recipe. It would work well without the pasta too.

This reply was: Helpful Inspiring