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Prep 25min
Total1hr10min
Servings6
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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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Steps
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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