ROASTED ITALIAN VEGETABLE PASTA BAKE

Roasted Italian Vegetable Pasta Bake image

In this recipe roasted vegetables are baked till nearly done, then are joined in the oven by penne pasta and marinara sauce for the last 15 minutes.

Provided by My Food and Family

Categories Home

Time 55m

Yield 8 servings, 1-1/2 cups each

Number Of Ingredients 8

Ingredients

1 each green and red pepper, cut into 1-inch-wide wedges
2 large carrots, cut diagonally into 1/2-inch-thick slices
2 small zucchini, cut into 1-inch cubes
2 small onions, quartered
3 Tbsp. KRAFT Zesty Italian Dressing
3 cups whole wheat penne pasta, cooked
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 400°F.
Toss vegetables with dressing in 13x9-inch pan.
Bake 20 to 25 min. or until vegetables are tender.
Add pasta and sauce; stir. Bake 15 min. or until heated through.
Sprinkle with cheese.

Nutrition Facts : Calories 230, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 9 g