MIXED ROASTED VEGETABLES AND PASTA

Mixed Roasted Vegetables and Pasta image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 6

Number Of Ingredients 14

Previous Next

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)

Steps:

Heat oven to 450°F.
In 15x10x1-inch pan or shallow 3-quart casserole, place bell peppers, onion, zucchini and mushrooms. Sprinkle evenly with basil.
In small bowl, mix oil, vinegar, Italian seasoning, salt and pepper; drizzle evenly over vegetables. Bake uncovered 25 to 30 minutes.
Meanwhile, cook and drain pasta as directed on package.
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.

Nutrition Facts : Calories 370, Carbohydrate 41 g, Cholesterol 20 mg, Fat 1, Fiber 5 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 5 g, TransFat 0 g