Monday, January 16, 2012

Roasted Vegetable Pasta Bake

***Breaking a bottle of bubbly on the bow of this ship for the FIRST POSTED RECIPE!***

I am already a lover of all things vegetable and this is a dish I was delighted with! 
It was also husband approved, even though he prefers fruit :)  
The not-too-much cheese leaves the top a bit crunchy, yum!

After my husband and I devoured it, I was left thinking of all the options it could have!
Decide which veggies sound good to you, will go over in your home or that you haven't tried.

The whole family can enjoy this one bowl dinner!

{roasted vegetable pasta bake}

 I dance and often sing while I am creating meals! 
 Have fun!  
 The kitchen can be your stage to get creative! 

Prep: 30 min.  Bake: 20 min.
Servings: About 6

11in. x 7in. baking dish
large bowl
15in. x 10in. x 1in. baking sheet/pan

3-4 cups fresh vegetables cut into 1/4in. x 1in. pieces  {see options}
1 medium onion - chopped, about 1in. pieces
1 cup frozen veggies thawed  {see options}
2 Tbsp. olive oil
1 1/2 tsp. Italian Seasoning
2 cups uncooked fusilli pasta
1 can (15 oz.) diced tomatoes, no salt added, do not drain
3/4 cup shredded Italian blend cheese
1/4 cup shredded Parmesan cheese
1/2 tsp. salt
1/2 tsp. black pepper
Cooking Spray - I use olive oil cooking spray
1 Tbsp. unsalted butter, cubed

{options} to tickle your fancy!
Fresh Veggies: I used 1 zucchini and 1 yellow squash and 1 cup cauliflower - You could use almost any veggie! - Mushrooms, red or green bell pepper, asparagus or even eggplant! *Careful! Naturally dryer veggies cook much quicker, pick some that have moisture*

Frozen Veggies: I used corn, peas and carrots - You could use peas, carrots, corn, broccoli, or lima beans!

{how to}
Preheat oven to 425*F 
In a large bowl (I do mean LARGE) toss together fresh veggies and onion with olive oil and Italian seasoning.
Arrange in a single layer on foil lined baking sheet/pan.
Bake uncovered for 20-25 minutes, or until tender - watch for tips and edges of veggies to brown.

Meanwhile, cook pasta according to package directions. (add to boiling water until tender but not mushy) Drain.

Turn oven down to 350*F

In your LARGE bowl combine pasta, roasted veggies, thawed frozen veggies, shredded cheese, undrained tomatoes, salt and pepper.

Transfer to greased baking dish.  Sprinkle with parmesan cheese.  Dot with butter cubes.
Cover and bake for 10 minutes.  
Uncover and bake 10-15 minutes longer or until bubbling or darkening on top.
Let sit for 5 minutes to cool.


{Leave me a comment below to tell me how it went, leave questions & suggestions, or a recipe request}

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