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Mixed Roasted Vegetables and Pasta
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Try this tasty vegetable pasta casserole for a simple and satisfying veggie dinner.
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)
Instructions:
  • Preheat oven to 450°F.
  • Spread a colorful array of bell peppers, onion, zucchini, and mushrooms in a 15x10x1-inch pan or shallow 3-quart casserole dish. Generously sprinkle the vegetables with fragrant basil.
  • Combine oil, vinegar, Italian seasoning, salt, and pepper in a small bowl. Drizzle the mixture evenly over the vegetables and bake uncovered for 25 to 30 minutes.
  • Cook the pasta according to package instructions and drain.
  • Lower the oven temperature to 350°F. Stir in the tomatoes and pasta to the vegetable mixture, ensuring they are evenly coated. Top with cheese and bake uncovered for an additional 15 minutes, or until the vegetables are tender and the cheese is melted.

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