ROASTED VEGGIE PASTA

Roasted Veggie Pasta image

"My sister gave me this recipe years ago and it has become a favorite make-ahead and company meal. For a heartier dish, pair it with ham and dinner rolls." - Robyn Baney, Lexington Park, Maryland

Provided by Taste of Home

Time 1h5m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 14

Ingredients

4 small zucchini, halved lengthwise and cut into 1-inch slices
2 large onions, cut into wedges
2 medium yellow summer squash, halved lengthwise and cut into 1-inch slices
2 large sweet yellow peppers, cut into 1-inch pieces
1 cup fresh baby carrots, halved lengthwise
2 tablespoons olive oil
3-1/2 cups uncooked fusilli pasta
2 cups shredded fontina cheese
1-1/2 cups heavy whipping cream
1/2 cup canned diced tomatoes in sauce
1/2 cup grated Parmesan cheese, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first six ingredients. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender; set aside. Reduce heat to 350°., Cook pasta according to package directions; drain. Add the fontina cheese, cream, tomatoes, 1/4 cup Parmesan cheese, garlic, salt and pepper to the pasta. Stir in vegetable mixture. , Transfer to a greased 13x9-in. baking dish (dish will be full). Sprinkle with remaining Parmesan cheese. Bake, uncovered, for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 263 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 273mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.