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Roasted Vegetable and Pasta Casserole
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Prep Time:
45 minutes
Total Time:
1 hour 30 minutes
Cheesy veggie pasta casserole with a convenient prep tip.
Ingredients:
  • 3 cups uncooked penne pasta (9 oz)
  • 2 medium red, green or yellow bell peppers, each cut into 12 pieces
  • 1 cup fresh mushrooms, cut in half
  • 1 medium zucchini, cut into 1 1/2-inch pieces (2 cups)
  • 1 tablespoon olive or vegetable oil
  • 1/2 teaspoon Italian seasoning
  • 1 package (1.8 oz) white sauce mix
  • 2 cups milk
  • 1 cup shredded Havarti cheese (4 oz)
  • 1 cup shredded Cheddar cheese (4 oz)
Instructions:
  • Preheat oven to 450°F and generously coat an 8-inch square (2-quart) baking dish with cooking spray. Prepare pasta according to package instructions.
  • In a large bowl, combine bell peppers, mushrooms, zucchini, oil, Italian seasoning, and salt until well coated. Spread the mixture on a 15x10x1-inch pan and bake uncovered for about 20 minutes until it is crisp-tender. Allow it to cool slightly, then roughly chop the vegetables.
  • Lower the oven temperature to 350°F. In a large 4-quart saucepan, combine the dry sauce mix with milk and bring to a boil over medium heat, stirring constantly. Remove from heat and mix in the cheeses until melted. Add the pasta and stir until well coated.
  • Layer half of the pasta mixture into the baking dish, saving about 1/2 cup of vegetables. Distribute the rest of the vegetables over the pasta, then add the remaining pasta on top. Finish by sprinkling with the reserved vegetables.
  • Cover the dish with foil and bake for 30 minutes. Then, remove the foil and continue baking for an additional 10 to 15 minutes until bubbly.

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