ROASTED VEGETABLE PASTA BAKE

Roasted Vegetable Pasta Bake image

An easy but popular pasta dish. Substitute whatever veggies you have on hand. Also good with leftover cooked chicken.

Provided by SAJA2003

Categories Main Dish Recipes Casserole Recipes Noodles

Time 1h10m

Yield 4

Number Of Ingredients 12

Ingredients

1 medium eggplant, chopped
1 red bell pepper, chopped
1 large tomato, chopped
1 large onion, chopped
1 stalk celery, chopped
3 cloves garlic, chopped
½ teaspoon dried basil
salt and ground black pepper to taste
¼ cup olive oil
½ (16 ounce) package fusilli pasta
1 (28 ounce) jar pasta sauce
2 cups shredded mozzarella cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine eggplant, bell pepper, tomato, onion, celery, and garlic in a bowl. Season with basil, salt, and pepper and coat with olive oil. Place on a rimmed baking sheet.
Roast in the preheated oven until just fork-tender, about 30 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C). Drain pasta; combine with the roasted vegetables, pasta sauce, and 1/2 the mozzarella cheese in a casserole dish. Top with remaining cheese.
Bake in the preheated oven until cheese is bubbling, about 20 minutes.

Nutrition Facts : Calories 704.7 calories, Carbohydrate 85.3 g, Cholesterol 40.1 mg, Fat 29.6 g, Fiber 13.7 g, Protein 27.4 g, SaturatedFat 9.3 g, Sodium 1211.4 mg, Sugar 27.2 g