ROASTED VEGETABLE PASTA BAKE

Roasted Vegetable Pasta Bake image

Got any family members who balk at eating vegetables? We have a feeling this baked casserole with cheese and pasta will bring them around!

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 8 servings, 1 cup each

Number Of Ingredients 10

Ingredients

8 cups cauliflower florets
5 carrots, cut into 1/2-inch-thick slices
1 red onion, cut into 1-inch chunks
2 cloves garlic, minced
2 Tbsp. olive oil
3 cups rigatoni pasta, uncooked
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 can (14.5 oz.) diced tomatoes, drained
1/4 cup chopped fresh basil
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

Heat oven to 400ºF.
Spread cauliflower, carrots, onions and garlic onto foil-covered rimmed baking sheet. Drizzle with oil; stir to evenly coat vegetables. Bake 30 min. or until vegetables are tender and golden brown. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.
Drain pasta; return to pan. Blend chicken broth and half the roasted vegetables in blender until smooth. Add to pasta with remaining roasted vegetables, tomatoes, basil and 1 cup cheese; mix lightly. Spoon into 13x9-inch pan sprayed with cooking spray; sprinkle with remaining cheese.
Bake 15 min. or until heated through.

Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g