Mixed Roasted Vegetables and Pasta

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

By Betty Crocker Kitchens

July 29, 2010

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

medium red bell pepper, cut into 1-inch pieces

medium onion, cut into 8 wedges and separated

medium zucchini, cut into 1-inch pieces

oz whole mushrooms

1/3

cup chopped fresh or 2 tablespoons dried basil leaves

tablespoons olive or vegetable oil

tablespoons red wine vinegar

teaspoons Italian seasoning

1/2

teaspoon salt

1/4

teaspoon pepper

cups uncooked cavatappi or gemelli pasta

medium tomatoes, seeded and cut into 2-inch pieces

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

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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.